You know what truly marvels me about food? Somewhere along the way we (human beings) complicated it so much for ourselves that  it became easier to switch off and mindlessly fuel our bodies with exactly what it doesn’t need.

Bizarre really. I mention this today because over the years I’ve experimenting with many different things in the kitchen – making alot of basic, everyday foods from scratch (yoghurt, sourdough, sprouts) to the most complex or delicate. 
But the one thing that keeps me grounded is when I visit my parents kitchen. It still has the same scratched, burnt, worn table in the centre where we always congregate to talk, eat, share. And each and every time I go there I relearn something about food that I once knew or I discover something new. But, the foundation to each of those learnings is that food, really healthy, nourishing food is easy. It’s no complicated at all. We just need to switch on! 
We just need to care a little more about what we consume, respect our bodies and what they do, enough to try a little harder and give it what it needs. In the end, it’s not hard at all, but so, so simple.No excuses really. And this is not about whether you can cook or not.
One recent trip to my favourite place in the world, my parent’s kitchen, offered up the easiest and simplest recipe. Lebanese falafels. I know these are easy, but I’d just forgotten. So I’d like to share this recipe with you, so you too can see how simple and easy cooking can be. No masterchefs here, just  fresh, simple, wholesome food.

Just a note, this recipe makes a MAMMOTH quantity. Which is awesome. Freeze in batches and use when you can’t be bothered cooking. No excuses. Get cooking. Get happy. 

What you’ll need:
  • 1 bunch of coriander
  • 1 bunch of parsley
  • 500gs of chickpeas (canned is fine, preferably use dried and simmer for 45minutes before using)
  • 500gs broadbeans (fresh or frozen)
  • 1 tbls gluten free baking powder
  • 1 teaspoon cumin
  • 1 -3 garlic gloves to taste
  • Other flavours that work, Cinnamon, Turmetic, Sumac, Z’Artar, Pepper and salt – all optional and to taste – I put a dash in of whatever I have. No complicated, just use what you have
What to do:
  • Chuck everything into a food processor and blend
  • Look at your mixture, it might be too sticky (add in a touch of any flour you like – chickpea/coconut/wholeweat).
  • If it’s too dry, add in a touch of water to soften.
  • Blend again
  • Take a spoonful of each mixture to roll into a ball or a flat pattie (whatever shape really!)
  • Heat butter and olive on pan (coconut is fine too)
  • Quickly fry off, until brown and golden on all sides
Alternatively, you can bake on low in the oven until golden all oven (you might need to flip)
Whatever mixture leftover that you aren’t using, wrap into plastic sandwich bags. I separate into two handfuls per bag. 
Freeze for when you next need them!
That’s it. Truly, I am not consciously simplifying it. Try it and you’ll see. Too easy.
Enjoy and saha to you!

Signing off with an exhale.
Pause. Listen. Live.




  1. My favorite place in the world too! Okay, question, what do you mean by a “bunch” tablespoon, handful?

    Thank you!!

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