Persimmon, Fennel and Grapefruit Salad

A beautiful colourful salad to help transition from summer to fall! Refreshing grapefruit, perfumy fennel, citrus dressing and what’s that? Persimmons! Have you heard of persimmons before? Persimmons are normally found in our grocery stores between late fall and winter when they are most ripe. Making this a great salad to make on a possibly warm fall day? They remind me of a mix between a orange tomato and a nectarine or plum. There are no substantial seeds to hassle with, the skin can be eaten, so no peeling necessary and they taste mild yet sweet. Plus they are really pretty! Especially on this bright salad – a divine entree to impress your guests ;).

The trickiest part of making this salad is probably knowing how to cut your fennel and grapefruit. The persimmon you can cut like you would tomato slices. For the fennel you’ll want to start by cutting off the stocks but don’t discard them – they will be perfect to use as anise flavoured garnish. From there cut the fennel in half, each half has a core that you can cut out like a triangle. Then you just slice thinly lengthwise as you would an onion.

The grapefruit can be a little more involved but it’s worth it. Cut the two ends off the grapefruit so it can stand on the cutting board and so you can see where the grapefruit flesh begins and ends. Now cut off the peel downwards in about 5 sections like an orange, it’s ok if you cut a bit deeper into the flesh of the grapefruit, we can use that juice for the dressing. Once the grapefruit is bare, follow the lines and gently cut out the wedges. This really takes away all the struggle with eating a grapefruit and makes it really enjoyable for whoever is eating this salad.

Other than that this salad is easy peasy! the dressing is made from the grapefruit juices, some olive oil, a touch of maple syrup for added sweetness and a pinch of salt. This salad could be made ahead onto plates and refrigerated for easy prep!

Makes 5


2 large grapefruits

2-3 persimmons

1 fennel bulb and stalk

bunch of lettuce – arugula, spring mix or spinach would be nice

Optional balsamic glaze to drizzle on


2 tsp grapefruit zest

Juice from cut of grapefruit peels

1 tsp maple syrup (or any sweetener)

2 tbsp olive oil

pinch of salt

If you don’t have enough grapefruit juice add 1 tbsp of lemon juice or orange juice



As per the instructions above, prepare your produce. Slice the persimmons, remove core of fennel and shave slices, cut grapefruit into skinless wedges. Keep the stalk of the fennel and the grapefruit grinds for zest and excess juices from flesh. Place cold bunches of lettuce on plates, I had arugula but you can use whichever greens you like.

To make the dressing squeeze the grapefruit juices into a mason jar, add olive oil, pinch of salt, tsp of maple syrup and more citrus juice if needed. Shake in mason jar.

Now here is the fun part! evenly distribute the grapefruit wedges, fennel and persimmons on each bunch of lettuce. Time to drizzle of the dressing and garnish with the feathery fennel stalk. As an added bonus you could drizzle some balsamic glaze on top of the salad, but it’s not necessary if you don’t have any.

Serve on cold plates and enjoy!

Moroccan Chickpea and Sweet Potato Stew

I just got back from an amazing trip to Morocco! I was hanging out in Aourir, a small town also known as Banana Village because of the Banana groves separating the villages. I was more specifically in Agadir which is Morocco’s most popular surfing destination. I learned how to surf, met some amazing people, rolled around in the desert sand and road a camel :), what’s better than that? Well, we were lucky to be hosted by a special chef making some really unique and delicious Moroccan meals in our little villa.

I’m honestly not sure how “Moroccan” authentic our meals were since everything we had was vegetarian, so we may have missed out on some classic lamb Tagines, the Mediterranean seafood and delicious meat skewers (although I did have some at a BBQ). With that said, what I have learned about what makes Moroccan food Moroccan is often the use of the tagine. If you’re not sure what a tagine is, it’s a cone shaped pottery used for slow cooking basically any kind of meal. Our eggs were even “tagined” in the morning like Huevos Rancheros in a delicious tomato sauce. We also had Beghrir which quickly turned into the best pancakes I’ve ever had! Often there is dried fruits, nuts and olives found in Moroccan dishes which I think is just brilliant, and of course spices such as turmeric, cumin, paprika, chilli, and ginger.


All this to say, I got home and wanted to make a KitchenKealy style Moroccan meal to bring me back to the hot African sun, green waves, and our little Villa with the unforgettable meals. I’m going to continue the vegetarian theme since I will be sharing this with my new friends I made on my trip and most of them are vegetarian :). I don’t have a tagine at home, as much as I wanted to pack one in my bag, I went a little crazy on the beautiful pottery they have there and well, there was no room. So, to “Westernize” the idea of a tagine I used a good ol’ fashion Dutch Oven! Right now I can hear my Dutch friend I met saying “Dutch oven? Those aren’t Dutch” and after researching why they are called Dutch Ovens, I still don’t have an answer. But anyway, the point is, it’s good an insulating and slow cooking meals the same way Tagines do.

 I made what I call a Moroccan Chickpea and Sweet Potato stew! I could have made that name a lot longer with the other ingredients I included, couscous, olives, dates, cashews, tomatoes and spices. This was simple to make, just a matter of prepping the ingredients, throwing it in the dutch oven and slow cooking for 6-8 hours. I cooked the couscous separately so it wouldn’t go soggy, and threw in the dates and cashews at the end so they also wouldn’t go to mush. Top with cilantro or mint and for fun I paired it with dolmades (the stuffed vine leaves) I hope you enjoy my recipe inspired by my very special trip! Hadshi bneen!

Also, here are my dishes, just because 🙂

Serves 4


1/2 cup of Israeli couscous

2/3 cup of boiled water

3-5 threads of saffron

2 cloves of garlic chopped

1 inch piece grated ginger root

1 tsp turmeric

1 tsp paprika

1 tsp cumin

1 large onion chopped

1 can diced tomatoes

1 large sweet potato peeled and diced

2 cups chickpeas

sliced large olives (whatever kind you like)

1 tbsp natural peanut butter (secret ingredient isn’t secret anymore)

2/3 cup cashews roughly chopped

handful of dried fruit (apricots, raisins, dates)

bunch of cilantro or mint for toppings


Preheat your oven to 210º or 250º depending how long you want to slow cook it for 6-8 hours.

Prep all your ingredients. Pour the can of tomatoes in with all spices (excluding the saffron), garlic, ginger, onion, sweet potatoes, and chickpeas into your slow cooking method. Give the stew a stir and place in oven for 5 hours. Check on the stew and add the olives, dried fruit and half the cashews, also that delicious tablespoon of peanut butter for added taste.

Bring the water to a boil and add the saffron threads and couscous. Bring to medium heat and cook for 10 minutes stirring occasionally.

Since we aren’t cooking meat at this point the stew can be ready whenever you are. Mix in the couscous to the dutch oven and serve topped with the extra cashews and cilantro or mint.

Bon appetite!

Artichoke Paella

It’s been a while since I have posted, but you know how it is, life got busy. But I’ve had some time off and did a lot of cooking! One of the dishes I made is a vegetarian take on a traditional Spanish dish, Paella. Paella is a rice dish with vegetables often made with seafood and sausages. It originated in the city of Valencia, and the word Paella comes from the Valencian word paila meaning cooking pan. What’s unique about Paella is it’s often found being made in the streets of Spain in large wide clay pans over a big fire.

My Artichoke Paella dish was made with risotto, or arborio rice, which gives that thick and sticky consistency with vegetable broth and white wine. I made it in a large wok, as I don’t have an official Paella pan. As the risotto’s cooking, I add the vegetables, so it ends up being all in one pan – I love to save on dishes when I can 😉 I picked vegetables that would go well with the artichokes, also just what I had in the fridge. Lentils for protein, green beans or artichokes, zucchini, tomatoes, spiced with saffron and lemon to make it nice and yellow!

This dish was a lot of fun to make because it’s simple and unique. It’s great for a gang, and you can really use whatever vegetables you have. Hope you enjoy!

Serves 4-6


1/2 tsp saffron threads (soaked in 2 tbsp of hot water)

1 tsp cayenne pepper

1 tsp paprika

salt and pepper

3 tbsp olive oil

2 cloves of garlic

1 cup arborio rice

1/2 cup dried lentils

1/4 cup capers

5 cups of vegetable broth

1 cup white wine

1 stock of leek or just 1 onion

1 zucchini

2 tomatoes

1/2 red or green bell pepper

1 jar or can of artichoke hearts

1 bunch of green beans or asparagus (whichever you have or prefer!)

1 bunch of fresh parsley

1 lemon cut in wedges to serve



Prep all your vegetables, dice the garlic, chop the zucchini, leek (or onion), pepper, tomatoes and asparagus and if the artichoke hearts are too big cut into halves or quarters. 

Heat the olive oil in your wok, or large pan. Add the leeks, garlic, paprika, and cayenne pepper till fragrant, make sure not to burn the garlic. Add the vegetables to the plan excluding the asparagus (to keep them crunchy). Cook the vegetables for about 2-3 minutes then set them aside in a bowl.

Add the arborio rice and lentils to the pan, mix around to coat the rice and lentils with oil, the rice will become lately browned after 2-3 minutes.

Start slowly adding the vegetable broth and white wine on high heat – don’t over stir. This takes a bit of time, add the liquids, let it absorb and keep adding more.

When the lentils are soft and the rice is plump add the vegetables including the asparagus, capers salt and pepper and stir around. Cook on a medium high 5 minutes stirring gently, then turn to simmer and cover until ready to serve.

Garnish with lots of chopped parsley and lemon!

Spiralizing Vegetables 3 Ways

Wondering what a Spiralizer is? Or maybe you already have one at home and you are just as excited about them as me! I was lucky to get a good one for Christmas from my family, and I have been experimenting with all kinds of ways to use it since.sweetpotato

Basically a Spiralizer turns vegetables into pasta, how awesome is that? We all love a pasta treat, but if we are able to get the same idea but have a meal that’s way more nutritional and healthy, we can feel good about eating it. Plus it’s a great tool for those who are gluten free and just in general want to add more vegetables to their meal wherever possible!

I have come up with 3 deliciously creative ways to use your Spiralizer to make some healthy dinners that just so happen to be vegetarian as well. Of course you can add meat to any of these meals, but here are options without.

My first spiralizer recipe is a simple Zucchini Spaghetti with Lentil Marinara, second is Sweet Potato Linguine with Mushrooms and Spinach, and finally a Butternut Squash Noodles with a Leek and Artichoke Cashew Cream Sauce! Note the different noodle sizes, my Spiralizer, like most, has different settings for thinner or thicker noodles just to add to the fun 😉

Sweet Potato Linguine with Spinach and Mushrooms

Sweet1Sweet potato noodles is another great way to use your spiralizer. This recipe would make a really nice side dish since it’s super basic and includes iron from the spinach, healthy starch from the sweet potato, and a good amount of vitamin D from the mushrooms! This dish is lightly flavoured with simply olive oil, garlic, salt and pepper, which is all that’s really needed when you stir fry the veggies and all the juices the flavours come to light.Sweet3


This meal can come together in less than 20 minutes, depending on how fast you can peel those sweet potatoes 🙂 Here it goes!

Serves 4 side dishes


2 large and somewhat straight sweet potatoes

2 cloves of garlic minced

2 tbsp olive oil

salt and pepper

1 large bunch of spinach

2 handfuls of mushrooms sliced

1 yellow onion sliced


  1. Peel your sweet potatoes, cut off both ends then spiralize with the bigger linguine setting!
  2. Slice the mushroom, and onions and mince the garlic.
  3. Add the olive oil to a stir fry pan heated to medium high.
  4. Toss in garlic, onions, mushrooms and salt and pepper and sweet potatoes.
  5. Cook until sweet potatoes are cooked and onions are soft then add the spinach and let it sit on top until wilted.
  6. Mix it all around and serve!

Butternut Squash Noodles with Leek and Artichoke Cashew Cream Sauce

butternutsquashnoodlesOk, so this recipe has a big title, but I didn’t want to leave any of the good stuff out of what this recipe is made of. Butternut Squash spiralized into smaller spagettini style noodles, leeks and canned artichoke hearts drenched in a cream sauce made out of just cashews, water, garlic and lemon juice. This is a mock Alfredo sauce done right! With the added fun of leeks and artichokes, because why the heck not!

I suppose this would be considered a vegan recipe, I don’t fuss too much over the dietary labeling. But I am always open to find different techniques, or even healthier ways to make recipes. By cutting out the cream and butter from a traditional alfredo sauce, this way is not only more healthy and has fat from better sources (cashews), I also found it easier to make.


The consistency from the creamed cashews was so perfect, there was no need for any boiling, adjusting or simmering techniques that would be used for the dairy cream version. The only catch is that it takes some preliminary measures of soaking 1 cup of cashews in 1 cup of water for as long as you have time. One time I started soaking them in the morning to have for dinner at night. But on another occasion I was on a time crunch and I soaked the cashews in boiled water for an hour and got just about the same results.

Blend the soaked cashews in a blender with garlic and lemon juice and suddenly you have this amazing, creamy sauce that I would no longer do any other way. Hope you enjoy this recipe as much as I did!

Serves 4


1 Neck of butternut squash

2 tbsp olive oil

1 cup of cashews

1 1/2 cup of water

1/2 juice of lemon

2 garlic cloves

1 can of artichoke hearts

2 stocks of leeks

salt and pepper


  1. Heat oven to 400°.
    Start by peeling your butternut squash, this parts interesting because you will only be using the neck of the squash that is more straight, narrow and seedless, then keep the bulb for another meal, like so…butternutsquash

2. Spiralize the squash, and cut with scissors in between so your noodles aren’t crazy long!

3. In a blender, blend the soaked cashews with garlic and lemon juice. Blend until smooth and add bit more water if it’s too thick.

4. In a large frying pan, add 1 tbsp of olive oil and fry up leeks until soft, then add the artichoke hearts – I cut these into 1/4’s. leekartichoke

5. Wrap tin foil around a large baking tray to put the squash on, drizzle with olive oil and salt and pepper. Place in the oven for 10 minutes. butternutsquashnoodlestray

6. Add the cashew cream sauce to the leeks and artichoke pan and cook until hot. If the sauce thickens you can add more water to your liking. leekartichokecream

7. Then you are done! Place noodles in a bowl and pour the leek artichoke cream sauce on top.


Zucchini Spaghetti with Lentil Marinara

ZucchiniMarinara2Zucchini Pasta with Lentil Marinara is such a great way to transform your traditional spaghetti dinner. Yes, we all love a comforting, hardy spaghetti meal, and I know my dad, who grew up on traditional spaghetti, would be skeptical of messing with an already good thing. But lets talk about some of the facts, zucchini pasta has approximately 7 grams of carbohydrates and just 33 calories, while regular pasta has over 120 grams of carbs and is over 220 calories per serving. While carbs and calories are not the devil, our body needs them to survive, if we don’t use those carbs from daily exercise they will just turn into fat. But more importantly the nutrition, vitamins and iron you get from a zucchini vegetable and a hardy lentil marinara far out weigh that of a traditional pasta meal.

So I would say that’s reason enough to try something new, and on top of all of that, I promise you this meal is delicious! I did end up making it for my parents on Christmas Eve, and although they weren’t sure if it would satisfy they were both impressed with how delicious it was, and in the end felt good about eating it. After all there was plenty of other food to indulge in during that time of year.ZucchiniMarinara

Couple of important notes for making your zucchini pasta. Zucchini, just like a cucumber, has a water content of 95%. While this is a good thing to add to your daily intake of water, it’s not so great for cooking zucchini pasta because it will turn it soggy. After you spiralize the zucchini put it in a colander and sprinkle some salt on it. Let this sit for a while to allow the water to drip out of the zucchini. This could be over an hour, then transfer the noodles to a paper towel and let them dry out really well. It’s a bit of maintenance but this will make all the difference with the texture of the noodle.

Finally, I wouldn’t boil zucchini in water like you would pasta, that would just defeat the purpose of the last step. Instead I fry it in a pan with some oil for 5-10 min. Quick and easy!

Serves 4


2 large zucchinis

2 tbsp olive oil

1 cup dry lentils

1 can diced tomatoes

1 can strained tomato sauce

2 cloves of garlic minced

1 yellow onion diced

2 stocks of celery

1 large carrot (optional)

2 tsp dried oregano

2 tsp dried basil

1 tsp chili flakes (if you like some heat)

salt and pepper

1 bay leaf


  1. Start by prepping your zucchini noodles. Cut off both ends of the zucchini and spiralize. You will notice the noodles get REALLY long, so I like to cut them with scissors a 1/4 through each way of spiralizing.
  2. Place noodles in a colander with 2 tsp of salt to remove most of the water. After about an hour place noodles in paper towel to dry.
  3. For the marinara, chop all your veggies and mince the garlic. Heat a large pot to medium high heat and add the olive oil, garlic, onions, celery and carrots and spices. Cook until onions are soft.
  4. Then add the lentils, diced tomatoes and tomato sauce. Stir and let simmer at least 30 minutes until lentils are cooked, or longer for maximal flavour.
  5. Heat a frying pan to medium high and add the remaining olive oil and zucchini noodles. Cook for 5-10 minutes, then serve with marinara sauce on top.

Udon Noodle Crispy Tofu Stir Fry

Tofu Udon NoodlesFullSizeRender (1)









An easy week night meal made once again with whatever I had in my fridge. Tofu, spinach, cherry tomatoes, mushroom, onions and udon noodles! What are udon noodles you ask? They are the big thick Japanese noodles made with wheat, they are soft and chewy and are usually bought fresh from the store. I love cooking with udon noodles, it’s a fun alternative to rice or vermicelli noodles! I bought mine at our Asian supermarket -T&T but I have also seen that at loblaws, PC brand!

I paired this meal with tofu which was so tasty! Tofu is easily tasty when it’s marinated and crispy you can’t go wrong. I always go for the firm tofu, and if it’s soaking in water you will want to try a “Tofu Press” technique to drain out the water. They have tools for this, but otherwise if you just wrap it in paper towel, then a dish towel and set something heavy on it for about an hour, that’ll do the trick! This will help make the tofu crispier and firmer!tofu

We are now into December and I guess I’ve noticed a vegetarian trend in my recipes this year. This started with my trip to India in January where we didn’t eat a lot of meat because there was just so much variety of foods that really didn’t need it. Also at times it could be a little sketchy to eat meat at certain places. Along with having a newly vegetarian friend this year, I started to experiment with more vegetarian foods that I just found so simple to make. It also helps reduce dishes, which I am all about, since you don’t require 2 cutting boards and knives!

Overall I have really enjoyed experimenting and challenging myself with meatless recipes this year and really encourage everyone to try them too, because they aren’t just for vegetarians. I still eat meat, but I am finding now it’s become more of a treat when I do have it. It’s like eating chocolate or candy, it’s really better in smaller doses and it’s not necessary everyday. Just some food for thought 😉

Serves 3 hardy bowls


2 single packages of udon noodles

About 2 cups of firm tofu chopped into squares

1 bunch of spinach

1 bunch of mushrooms

1 yellow onion

1 cup of cherry tomatoes

1 clove garlic

crushed cashews


1 tbsp sesame oil

salt and pepper

sesame seeds

For the marinade/sauce

1 clove garlic

1 piece of ginger

3 tbsp soy sauce

2 tbsp sesame oil

1 tbsp maple syrup

1 tbsp Hoisin Sauce


Cut your pressed Tofu into bite size squares and place into a bowl. Chop the ginger and garlic very fine, then add all the marinade ingredients into the bowl with the Tofu. Gently toss around and let sit while you make the rest of the meal. Longer it sits the better, but if you are short on time, I only had mine marinating about 15-20 minutes and it was perfect.

Bring a medium size pot of water to a boil for the noodles.

Chop your mushrooms, onions, cut your cherry tomatoes in half and if you have the big spinach chop it as well, otherwise if it’s baby spinach it’s probably fine as is.

Add the noodles to the pot of boiling water.

I used a cast iron pan to make the tofu extra crispy and delicious, but a wok will do as well. Bring the pan to medium high heat than add the sesame oil. I stir fried all the veggies first, than did the tofu after separately. Once the pan is hot add the onions, garlic and mushrooms. Whenever I add mushrooms to a pan, I always salt them immediately after, this helps bring out the juices and makes the mushrooms a nice consistency.

Once the onions are soft add the tomatoes. By this time the noodles should be done, they don’t take too long just follow what the package says. Drain them, then add them back to the pot. Add the spinach to the onions, mushroom, tomato pan just until slightly wilted. Then transfer everything to the noodle pot and cover, and simmer.

Add more oil to the cast iron pan for the tofu. Once sizzling hot add the tofu, cooking 8-10 minutes and flipping each side. I know this may seem like a daunting task, but if you can at least get 2 of the 6 sides crunchy, then you can more randomly move them around and it’s not the end of the world. Sprinkle on some sesame seeds, and once they look brown and delicious you are done!

Compile everything together, top with crushed cashews and cilantro and enjoy with chopsticks!FullSizeRender (1)

Stuffed Mushrooms

stuffed mushroomsA deliciously tasty appetizer, great for pot lucks, party’s, or more specifically a vegan holiday party I went to last weekend. Simply made with with either white mushrooms, cremini mushrooms, or button mushrooms! Heck, if you want to dinner size them you could make them on portobello mushrooms!

These mushrooms could really be stuffed with any kind of variety, I could have snuck a little goat cheese in there, and would have liked too. But I was being respectful of the vegans! So instead I made it with just panko bread crumbs, fresh herbs, garlic, spinach and more mushrooms! Well actually I just used the stems from the mushrooms as filling.

I made these mushrooms literally right before I left to go the party. Serving them hot or warm is preferable, but they tasted great room temperature as well! They took no time to make, just whipped these up in less than 30 minutes.

Here’s the quick recipe, I hope you enjoy and bring them as an appetizer for your next party 🙂

Serves about 24 mushrooms


About 24 white mushrooms

1/2 cup panko bread crumbs

fresh tyme

fresh basil

2 cloves of garlic

1 bunch of spinach

1/2 white onion

3 tbsp olive oil

salt and pepper


Preheat oven to 350°


Start by twisting off the stems of the mushrooms and setting them aside. Chop up the spinach, onions, garlic and herbs very small! I actually used a blender for everything, including the stems. You can use a blender, and gently pulse it so it’s not TOO small, or you can manually chop it. Just keep in mind everything needs to fit on a little mushroom cap.

Use 2 tbsp spoons of oil to cover the baking sheet, as well to sprinkle on top of the mushroom caps. Place just the caps in the oven, for 5 minutes or until slightly browned.

Meanwhile, heat a pan on the stove to medium high. Add the olive oil, and once hot add the mushroom stems, onions, garlic, until the union and mushrooms are soft and juicy! Then add the herbs and panko crust, then finally the spinach.

Take out the mushroom caps, and fill each one with the filling. It’s ok if it gets messy, this is unavoidable! stuffed mushroom

Now place in the oven for 15 minutes, until you see the panko looks crispy. Serve hot and enjoy!


Falafel Salad

A Kitchenkealy take on a Middle Eastern Falafel. These little balls of heaven are so easy to make, full of protein, and if you don’t dump them in oil but instead fry them with a shallow puddle they are healthy too!

I make my falafels with chickpeas, garlic, cilantro and tahini sauce – doesn’t that just sound simply delicious? The best part of falafels is the variety of things you can do with them, and the little extras on the side that make them extra special. I made a yogurt tahini sauce, along with picked red onions to go with them in either a salad, a wrap, or as a side dish!

Chickpea Blender

You will require a blender, food processor, or even a decent size chopper is what I ended up using. I could actually really use a food processor for Christmas… to make things like pizza dough, patties, pesto, pureeing soups or sauces! The list goes on! But until then, I have been using my chopper, or my stand up and immersion blender as a replacement :). Back to the falafels! I only used about 2 cups of chickpeas and this made over 10 falafels – keeping in mind 3 decent sized ones will fill you up.


For storing the extras, I personally would cook them all then they can be kept in the fridge for about a week, they taste great cold! Otherwise you could freeze the mixture into balls, then fry them another day. Chances are they will all get eaten anyway 🙂 Hope you enjoy this recipe as much as I did

Makes about 10 medium sized falafels


2 cups of cooked chickpeas

1 bunch of cilantro, roughly chopped

2 cloves of garlic

1 tsp cumin

1 tbsp of tahini

1/3 cup of flour (or more if it’s too damp)

1 tsp baking powder

3 tbsp of cooking oil to cover the bottom of your pan


First add the garlic to the blender and mince, then add the rest of the ingredients, excluding the oil, as it is for cooking and blend until it looks like a crummy mixture. You want it slightly chunky, not completely pureed. Set the mixture aside in the fridge for 30 minutes to an hour, this will make it easier to form the falafel balls.


Grab about a tbsp and 1/2 of chickpea mixture and form into a ball, then flatten it a bit (this is just how I like, you can do them any size round or flat).Turn your pan on medium high heat, and let the oil get nice in hot, so if you were to drop a few crumbs of falafel in, it will sizzle.

Depending on your pan size, give them lots of space, I put about 7 balls at a time. Cook until nicely golden, about 3-5 minutes each side. Place them to cool on a paper towel to soak up any extra oil. Repeat until finished.Falafel Salad

Place them on a salad, in a wrap, or on their own! Enjoy 🙂