Instagram Challenge- Week Seven

43. Guitar- Dave trying his best to teach me

44. New slimline Kleenex (OK this is really sad, but I love that it's half the size and therefore half the packaging- saving the planet one tissue box at a time!)

45. I confess I may have maybe forgotten a photo today, so here is an advance preview of Silverstone on Saturday

46. I want to learn how to do this at home

47. The only break in the weather at Silverstone came just in time for the aerobatics display

 48. Wedding party by the sea- beautiful purple theme

49. Trying my best to get back into running

Follow me on Instagram @thriftylodge

Instagram Challenge- Week Six

36. Hot air balloon over The Lodge

37. Moo business cards sample pack arrived in the post 

38. Leaving flowers from my department

39. Summer wedding

40. The kitchen garden at Tyntesfield (a stunning National Trust property just outside of Bristol)

41. More freebies with the August edition of Glamour- balance Me Lip Salve

42. Samba- caixas

Find me on Instagram @thriftylodge

Healthy Chickpea Falafels

Weeks of the stress of trying to buy a house/being ill/the lead up to my new role at work have resulted in very little exercise and rather a lot of comfort food. So it is that I must turn to Slimming World Free Foods Cookbook. First up- chickpea falafels (from the book) with my recipe for vegetable cous cous.

Cumin-Scented Chickpea Falafels with Vegetable Cous Cous (Serves 4)

Ingredients:

1 small onion, diced

1 carrot, peeled and coarsely grated

2 x 400g chickpeas, rinsed and drained

2 garlic cloves, peeled and chopped

1 tsp finely grated ginger

2 tsp ground cumin

1 tsp chilli powder

1 tsp ground coriander

3 tbsp fresh coriander

1 small egg

Salt to season

Fry light for spraying

Cous Cous salad to serve: 200g cous cous, 400ml vegetable stock and whatever veg tickles your fancy- I used 1 small onion, half of a red pepper and a couple of stalks of asparagus.

1. Whizz up the onion, carrot, chickpeas, garlic, cumin, chilli powder and the ground and fresh coriander in a food processer (this was a bit time consuming with my teeny tiny blender bowl!) Pulse and process for 1-2 minutes or until blended, but still fairly chunky.

2. Transfer the mixture to a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.

3. Preheat the oven to 200℃/400℉/Gas Mark 6. The book says to line a large baking sheet with non-stick baking parchment and spray lightly with Fry Light (I just stuck them in a non-stick tray as below). Shape the chickpea mixture into bite-sized balls and place on the prepared baking sheet. Spray lightly with Fry Light and cook in the oven for 15-20 minutes or until lightly golden and firm.

4. Whilst the falafels are in the oven, chop and lightly stir fry the veg (or go raw if you prefer) for the cous cous salad. Place the cous cous in a large bowl and pour over the veg stock, allow to soak in for 10 minutes or so, then fluff up with a fork and stir in the veg.

5. Remove the falfels from the oven and serve on the cous cous salad, garnished with chopped coriander.

Revel in the healthy deliciousness!