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Food<br />
Falafel<br />
burgers<br />
Prep: 10Min-Cook: 6Min-Serves: 4<br />
INGREDIENTS<br />
400g can chickpea, rinsed and<br />
drained garlic clove, chopped<br />
handful of flat-leaf parsley or<br />
curly parsley 1 tsp ground cumin<br />
1 tsp ground coriander 1⁄2 tsp<br />
harissa paste or chilli powder<br />
2 tbsp plain flour 2 tbsp sunflower<br />
oil toasted pitta bread<br />
200g tub tomato salsa, to serve<br />
green salad, to serve 1 small red<br />
onion, roughly chopped<br />
METHOD<br />
Pat the chickpeas dry with kitchen<br />
paper. Tip into a food processor<br />
along with the onion, garlic, parsley,<br />
spices, flour and a little salt.<br />
Blend until fairly smooth, then<br />
shape into four patties with your<br />
hands.<br />
Heat the oil in a non-stick frying<br />
pan, add the burgers, then quickly<br />
fry for 3 mins on each side until<br />
lightly golden. Serve with toasted<br />
pittas, tomato salsa and a green<br />
salad.<br />
Chocolate &<br />
berry mousse<br />
pots<br />
Prep: 15Min-Cook: 5Min-Serves: 4<br />
Dessert doesn't have to be devilish as<br />
this good-for-you pud proves<br />
INGREDIENTS<br />
75g dark chocolate 70% grated<br />
4 tbsp low-fat yogurt<br />
2 large egg whites<br />
2 tsp caster sugar<br />
350g berries (try blueberries,<br />
raspberries, cherries or a mix)<br />
METHOD<br />
Melt the chocolate in a heatproof<br />
bowl over a pan of simmering<br />
water, making sure the bowl<br />
doesn’t directly touch the water.<br />
Once melted, allow it to cool for<br />
5-10 mins, then stir in the yogurt.<br />
Whisk the egg whites until stiff,<br />
then whisk in the sugar and beat<br />
until stiff again. Fold the whites<br />
into the chocolate mix – loosen<br />
the mixture first with a spoonful<br />
of egg white, then carefully fold<br />
in the rest, keeping as much air as<br />
possible.<br />
Put berries into small glasses or<br />
ramekins, then divide mousse on<br />
top. Chill in the fridge until set.<br />
7
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