Summer Edition 2017
Our new look magazine! Going to 35,000 families at our member schools, all raising funds for great causes.
Our new look magazine! Going to 35,000 families at our member schools, all raising funds for great causes.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
COOKING<br />
THEM healthy<br />
The Cooking<br />
them Healthy<br />
girls, Georgie Soskin and<br />
Jo Saunders, have six children<br />
under seven between them<br />
and are passionate about<br />
providing simple, delicious<br />
and nutritious recipes for<br />
those with busy family lives<br />
These baked falafel provide the perfect<br />
picnic fare and everyone can have fun<br />
helping themselves, creating their favourite<br />
flavour combinations. They also work<br />
brilliantly served on their own with dips, or<br />
as a speedy lunch option. Falafel are packed<br />
with protein, fibre and calcium from<br />
the chickpeas, as well as immune- and<br />
digestion-supporting herbs and spices such<br />
as turmeric, cumin, garlic and coriander.<br />
We have paired them with two delicious<br />
dressings: sweet tahini and fragrant<br />
harissa. We love to wrap them on a bed<br />
of pickled beetroot and top them with<br />
fresh coriander, sliced avocado and ribbons<br />
of carrot and cucumber. Then just drizzle<br />
and enjoy!<br />
For more healthy family recipes, please visit<br />
www.cookingthemhealthy.com<br />
FALAFEL WRAPS<br />
Makes: 15 falafels<br />
Ingredients<br />
• 225g drained tinned chickpeas<br />
• 1 clove garlic<br />
• ½ a red onion (we use red as they are sweeter)<br />
• 1 tsp cumin<br />
• 1 tsp coriander<br />
• ¼-½ tsp chilli powder or cayenne pepper<br />
(depending how much heat your family likes)<br />
• ¼ tsp turmeric<br />
• 2 tbsp spelt flour (or gluten-free flour as required)<br />
• a large handful of mixed fresh parsley and coriander<br />
• salt and pepper to season<br />
• approx 20g sesame seeds<br />
Instructions<br />
1. Preheat the oven to 190C.<br />
2. Drain and rinse the chickpeas and blitz them in<br />
a blender to a paste. Add the spices, onion, garlic,<br />
flour, seasoning and pulse to combine. Don’t blitz for<br />
too long as you want to retain some texture. Stir in<br />
the fresh herbs.<br />
3. Next, roll the herby chickpea mixture into balls<br />
and coat them in sesame seeds<br />
4. Place the falafel balls on a lined baking sheet and<br />
into the oven for 5-6 minutes. Turn and cook for<br />
another 5-6 minutes until they have taken on a little<br />
bit of colour.<br />
5. Serve with a wrap or pitta pocket, sliced vegetables<br />
of your choice and our delicious dressings.<br />
38 schoolnotices.co.uk ★ SUMMER 17
Change language