It's Falafel time this week!
Who loves falafel? I certainly do. These were made in the recent Three Day Vegan Foundation Cooking Course. The recipe makes a big mob of them so I would suggest making the full amount and freezing some as they freeze so well. Before putting the mix in the fridge be sure to taste it to see if you want more spice. Some like falafels with lots of spice and some lightly spiced. Recipe below.
I have a massive thank you to you all and all of those who have so far supported me in my quest to get money together in order to secure a house loan. Thank you immensely I have almost reached my target with under $3000 to go and 7 days to do it. If you are not sure what I am writing about I have repeated my story below beneath the newsletter.
On another note we had a fabulous Three Day Vegan Foundation Cooking Course last weekend. Here are some photos to share with you. There is one more spot left in the July course and 4 spots in the August course. Read here for more information.
Falafel
Ingredients
2 cups dry chickpeas soaked for more than 12 hours (or sprouted)
1 small onion, roughly chopped
¼ cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted or boiled)
1½ tbsp besan flour
1¾ tsp salt
3 tsp cumin
1 tsp ground coriander
¼ tsp black pepper
¼ tsp cayenne pepper
Generous Pinch of ground cardamom
1 tbsp lemon juice
Vegetable oil for frying
Method
- Dry fry the spices for a minute or two or until the flavours are released.
- Rinse the beans well and place them in a food processor with the onion, garlic, parsley, flour, salt, cumin, coriander, pepper, cayenne and cardamom. (You may need to do this in 2 batches).
- Pulse all of these ingredients until a course meal forms. You don’t want it to go pasty but you want it fine enough to stick together.
- Once you have the right consistency, place in a bowl and fork through, removing any large chunks of chickpeas.
- Cover the bowl and place in the fridge for 1 to 2 hours.
- Form the felafel balls into whatever size and shape you like.About 1½ tbsp works well. If the balls aren’t sticking together place them back in the food processor and process again to make it more paste like.
- Fill a wok with oil to 3 to 4 cm. If they are still not holding add more flour, up to 3 tbsp. Then if they are still not sticking add a chia egg but it has never come to this for me.
- Do a test fry with one felafel. The felafels should take 2 to 3 minutes to cook on each side. Place 4 to 6 in at a time.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
{Message from Last Week's Newsletter}
A Call out for Support
As many of you may know change is happening for the Vegan Cooking School and myself. In November we need to move from our home of nine years. We are on the look out for somewhere to buy to live in and continue running the cooking school from. It is our dream to stay as close to the Mullumbimby region as possible.
As a small business owner I thought it would be impossible to secure a home loan but have recently found out that I can get a loan if I can show I have earned $75,000 by the end of this financial year (June 30th). I actually fall $18,000 short of this amount. It feels very important that I secure this loan and that we are able to buy a house, not only so we have somewhere to live but also so I can keep on running the wonderful courses I facilitate and offer the private cooking and nutrition sessions I am launching.
I am reaching out to ask for your support. There are many ways that you can support me in this.
1. Book into the 3 Day Vegan Foundation Cooking Courses
If you book and pay for the course before June 30th you can attend any of this year’s dates or for the dates that will be set for 2022
2. Book into a 1 hour Nutrition & Cooking Session
$150 including all ingredients, recipes and take home food. Or $120 for an online session. You can book before June 30th but schedule for any date in 2021.
3. Book into the Tofu and Miso Making Workshop
for $320 happening in July or we can schedule another date that works for us all.
4. Book into a 3 hour Private Cooking Course
for $450 and bring a friend for an extra $150 and receive an extra 1 hour tuition free.
5. Treat yourself or a loved one to an Online Cooking Course
6. Buy a Cook Book
7. Purchase a gift certificate
for any of my services for a loved one’s birthday
Contact Veet to book
8. Buy your Christmas presents early this year
and buy a gift certificate for any of my services
9. Share this newsletter with friends
Promote my cooking courses and sessions on social media.
I am very excited about this new adventure of buying a house and having a more permanent base for the cooking school.
Have a great week everyone.
With love and gratitude Veet
