More delicious vegan recipes
Charred vegetables and smoky hummus
If you haven’t used liquid smoke before, you’re in for a real treat. You can find it at most specialty grocers, and it adds an amazing BBQ...
Tempeh spaghetti Bolognese
When you focus on wholefood, plant-based ingredients, you’ll get plenty of fibre while still enjoying all your favourites. This...
Kentucky-style cauliflower burger
Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.
Minted pea, spinach, and cucumber soup
This soup is full of fresh flavours, light, and creamy without the need to use any actual cream. Served chilled, it’s the perfect dish to throw...
Apple avocado mint pops
Like a green smoothie but in the form of an ice block – how great is that? These ice pops are like little pieces of magic on a very hot day.
Kanzi apple pie cinnamon scrolls with cream cheese frosting
Welcome in winter with these deliciously sweet, wholesome, and warm scrolls – a perfect treat for morning or afternoon tea.
Cinnamon Babka
Soft, sweet cinnamon-spiced dough is topped with a luscious cinnamon buttercream spread, then braided to create the stunning swirled effect in...
Our latest inspiration
Mindful escapes with Billabong Retreat
In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...
Mythbusting: Gut health
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
The cycle of hormones
If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...
Sustainable and eco-friendly period products
Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...
Seven stages of going vegan
Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...
A haven on Earth
Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Falafel
Jigal KrantFalafel is Israel’s national snack. The consensus among culinary historians is that fried chickpea balls originated in Egypt at least 1,000 years ago. Yet still, there are Israeli patriots who argue that falafel is a Jewish invention.
TIP: The only tricky thing about falafel is that you have to soak the chickpeas well in advance. Never use tinned chickpeas to save time, because your falafel will fall apart as you fry them. Good falafel batter is too moist to easily roll into balls, so use falafel tongs if you have them. If not, you can make quenelles of the batter using two dessert spoons.
Ingredients
Tahini sauce
To serve
Method
- Soak the chickpeas in plenty of cold water for 12 hours. Drain and blend to a fine – but not completely smooth – puree in a food processor. Transfer to a large bowl and set aside.
- Puree the remaining ingredients (except the water and oil) and add the mixture to the chickpeas. Gradually pour in about 100ml of cold water and knead the mixture until smooth.
- Preheat the oven to 100°C. Heat the oil to 180°C in a deep-fryer or otherwise in a large, heavy-based saucepan. Fry a test falafel first. Fill the falafel tongs with batter, smooth the top with a kitchen knife and lower it into the hot oil (or, make a quenelle of batter using two dessert spoons and lower it into the oil). Fry for 4–5 minutes, until lightly browned all over. Remove from the oil and, when cool enough to handle, taste. Add more salt or water to the remaining batter as necessary.
- Fry the falafel balls in batches until golden brown. Remove from the oil and set aside to drain on a plate lined with paper towel. Keep warm in the oven while you make the rest.
- To make the tahini sauce, use a handheld blender to mix the tahini with the lemon juice and garlic (if using). It will start to stiffen. Keep blending and gradually add a few drops of water at a time, until the sauce has the consistency of a salad dressing. Season to taste with salt.
- Toast the pitas until hot but still soft. Cut each open and spread the inside with tahini sauce. Fill each with some falafel balls and Israeli salad.
More delicious vegan recipes
The rainbow unicorn
This smoothie takes a few minutes longer to prepare than a standard smoothie, but your kids will LOVE you for it. It’s also super pretty and...
Strawberry dream cocktail
This fruity cocktail is a sweet summer drink that’s super easy to make. The combination of strawberry ice cream and coconut milk makes for a...
Ginger ramen with vegan eggs
Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...
Vegan burger with the lot
Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...
Chocolate cheesecake
The ultimate velvety chocolate cheesecake experience, vegan style. Top with deluxe chocolate decorations of your choice to suit the occasion.
Sticky date pudding
Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...
Mushroom and silverbeet quiche
This quiche recipe is easy to prepare ahead of time and reheat before serving – perfect for entertaining. We’ve listed it as a lunch or...
Our latest inspiration
Mindful escapes with Billabong Retreat
In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...
Mythbusting: Gut health
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
The cycle of hormones
If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...
Sustainable and eco-friendly period products
Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...
Seven stages of going vegan
Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...
A haven on Earth
Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
YOUR INPUT