Falafels are such a fun and versatile way of bulking up your mealtime. As an addition to colourful and crunchy salads, to serving aside lentil Dahl and coconut yogurt, falafels are a brilliant way of adding some plant goodness to your meal, in a filling and satisfying way.

Our falafel recipe is so simple, quick and easy - even the most amateur of cooks can make them! Plus, the recipe can be adapted to be what you favour most - you can add sun-dried tomato to the mix for a smoky depth in flavour, to freshly chopped green herbs, to chilli, to olives. 

All you need is a strong food processor to mix everything up well.

We hope you love them!

 

Ingredients:

- 1 can of butter beans/haricot beans/chickpeas
- 1/2 tsp turmeric powder
- 1/4 tsp paprika powder
- 3 cloves of garlic
- 1 tbsp tahini
- 1 tsp mixed herbs
- 2 tbsp water
- 3 tbsp oats
- 1/2 lemon
- salt and pepper
 
Method:

1. Pre-heat the oven to 180C (350F). Allow the oven to warm up whilst you prep the falafel mix.

2. Rinse and drain the beans of choice (1 can made 9 for us!) before adding them to a food processor. Add 1 tablespoon of tahini, 3 cloves of garlic, the juice of half a lemon, the turmeric, paprika, mixed herbs, oats, salt and pepper, and water. Pulse everything together for several seconds, scooping any mix off the sides to allow a perfect mix. Pulse together until the mix becomes sticky enough to roll together - without it getting too smooth! 

3. With a tablespoon, scoop a heap of the mixture, circling it in your hands to create balls or ovals. Complete until you have used up the whole mix. Add the balls to a baking dish, before placing them in the oven. Leave to cook for 20 minutes or so, until the outsides are completely crispy (depending how quick your oven is!). Remove, allow to cool, before eating.

You can store these up to 3 days in an airtight container. 

Enjoy!

Tag us @charlottelizbth or email us hello@charlottelizabeth.com with your photos if you make our recipes! 

This is such a simple recipe that even the most beginner of home chefs can produce! Made using just 5 ingredients, it's the perfect recipe to turn to if you're looking for more meat-free weekdays.

Ingredients:

- 1x can black beans
- 2 tbsp tahini
- 4x large carrots
- 3 tbsp ground flaxseed
- 1 egg
- optional salt, pepper, paprika, chili, mixed herbs for seasoning

Method: 

1. Preheat the oven to 200C (392F). Wash, top and tail the ends of the carrots, before grating them into a large mixing bowl. Add the black beans (rinsed and drained), to a separate bowl, mashing them with a fork until relatively smooth. Add the beans to the mixing bowl. 

2.  Beat the egg, before adding it into the mixing bowl along with 3 tablespoons of flaxseed and any seasoning of your preference.

3. Flatten the burger mix in your hands, allowing 6x portions for the patties. Round the edges before placing them onto a lined baking tray. Allow to cook for 2 minutes, 25-30 minutes, flipping sides in the last quarter to thoroughly cook them. 

4. Allow to cool before eating, store in an air-tight container. Enjoy with salad, between a bun or with a poached egg on top - the possibilities are endless!

Enjoy! 

Tag us @charlottelizbth with your photos, or email hello@charlottelizabeth.com if you make our recipes. 

This is such a great afternoon snack, which we turn to again and again! When times short in the working week, yet you're looking for a healthier boost, this Dates stuffed with Peanut Butter and the Dark Chocolate recipe is perfect to avoid the afternoon slump in energy.

Store any extras in a fridge in an airtight container for up to 4 days.

Ingredients:

- Medjool dates
- Peanut butter
- Salt
- Dark Chocolate 

Method: 

1. Wash and de-stone the Medjool dates, cutting them in half to do so.

2. Fill the insides with peanut butter, before adding slabs of dark chocolate inside.

3. Top off the simple snack recipe with a sprinkle of rock salt, to add intensity to the flavour.

Enjoy! 

Tag us @charlottelizbth with your photos, or email hello@charlottelizabeth.com if you make our recipes. 

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Ingredients:

- 1 cup green lentils

- 3x tricolour peppers

- 1 garlic clove

- 1 tsp olive oil

- 3 cups of water

- 1tsp mixed green herbs

- salt and pepper

Method:
1. Preheat the oven to 180C/350F, before placing all three peppers, whole and washed, in a baking tray (no oil or extras).
2. Cook the lentils in a saucepan, leave to stew for about 20-25 minutes until soft.
3.  Drain the lentils in a sieve, adding them to a blender (or using a soup hand blender with the roasted peppers, removing the seeds and stem before mixing together with 3 cups of water, 1tsp dried mixed herbs, salt and pepper and one clove of garlic.
4. Serve and sprinkle with 1tsp olive oil and top with some fresh basil for taste.
If you enjoyed this recipe, make sure to show us your photos on our instagram @charlottelizbth or drop us an email: hello@charlottelizabeth.com. 
Enjoy!