Hi all,

I’m back from a week’s hol­i­day at the cot­tage and what a won­der­ful time we had! I think we expe­ri­enced the very best week of weather this sum­mer. Every morn­ing, we awoke to blue, sunny skies and warm tem­per­a­tures. Cycling, run­ning and swim­ming were on the menu but of course, lots of deli­cious, healthy meals too!

Lately, I’ve been mov­ing away from my daily animal-​based pro­tein meals and more towards plant based meals, such as beans and legumes. My energy level is through the roof, per­haps due to the increased car­bo­hy­drate intake.

Last night, I made oven-​baked falafel with tahini sauce and a sum­mer fresh Israeli salad. Every­one gave the meal two thumbs up! It’s dead sim­ple but requires a bit of plan­ning as you’ll need to soak your dried chick­peas overnight. Canned beans are not an option here.

Check out the link below for the recipe. I did make a few tweaks.…I added 2 Tbsp olive oil, ¹⁄₂ cup fresh pars­ley, the zest of ¹⁄₂ lemon, and chick­pea flour instead of white.

http://​tori​avey​.com/​t​o​r​i​s​-​k​i​t​c​h​e​n​/​2​0​1​1​/​0​1​/​f​a​l​a​f​e​l​/