Falafels are a traditional Middle Eastern food made with Faba beans (also known as Fava or Broad beans) and Chickpea meal.
Deliciously crispy crunchy on the outside and soft and moist on the inside. Most commonly you find them rolled into a ball and deep fried and served in a wrap with chopped salad and a tahini sauce. Yum! They also make a great appetiser served with a dipping sauce. But you don’t need to deep fry them. It’s just as easy and nutritious to pan fry them with a little bit of oil. You can add finely chopped vegetables as well.
Falafel are high in protein, complex carbohydrates and fibre.
They make a great quick mid week dinner as you only need to add water to our mix and it’s easy to remember it’s 1 cup or falafel mix to 1 cup of water. Let it sit for 30 min to absorb and you are ready to go.
The falafel mix we have in store is made up of faba bean meal, chickpea meal, bulgur meal (parboiled wheat), selected herbs and spices, sesame seeds, baking soda, bicarbonate soda, salt, onion flakes, garlic powder. There are no preservatives.
The first and what was until recently the last time I ate Sago it was a lemon jelly like pudding that tasted pretty unpleasant. But it was probably a mixture of the recipe and my skill as a cook in grade 9 home economics class.
Now older, a better cook and the owner of a wholefoods store I decided it was time to revisit the Sago pudding and give it another go. Thankfully it worked and I’ve realised that Sago makes a really nice thick, delicious pudding that I’ve become addicted to.
Although what we know as Sago is most likely tapioca pearls. Both can be used interchangeably in puddings. The difference lies in the source. Sago comes from the pith of the Sago palm and Tapioca pearls are made from the starch of the tubers of the cassava plant. It’s also gluten free.
Tapioca pearls don’t have any distinct taste so there is a lot of opportunity to add a myriad of different flavours.
Here is a delicious recipe for a basic “Sago” pudding using coconut milk, water and a little palm sugar.