BEAUTY FOOD BLOG

FOOD BLOGGER

My name is Francesca Bettoni, I’m a sports massage therapist, a cranio-sacral therapist, a fitness trainer, a beautician, a photographer, as well as a huge foodie and I’ve always been involved in health, beauty, and wellness. I was born in the countryside and grew up in touch with nature. I’ve lived all over, my suitcase always in hand, constantly on the hunt for new experiences and inspirations.

Busting the myth that healthy recipes are necessarily sad, drab, and tasteless is my daily challenge. That’s just why Beauty Food Blog – Nourished with beauty was created. I want my photographs and my recipes to highlight the natural, intrinsic colours and beauty of the ingredients nature gives us because good, healthy food is what gives us our health and beauty! Nutritional tables, step-by-step photos and lots of tips accompany every recipe.

Experimenting in the kitchen, sharing and coming up with new recipes using only natural ingredients is my mission. My recipes have no animal products (vegan), they are light, very simple, using easy to find ingredients, without any refined sugars, and are almost exclusively gluten-free or with non-refined and alternative flours. I call them my “free” recipes, as in refined flour- and sugar-free, cholesterol-free, gluten-free, and excess fat-free, but full of flavour!

non-fried FALAFEL, TAHINA SAUCE, and SWEET POTATOES

Ingredients

 

Method

For the falafel
Soak the chickpeas in plenty of water for at least 24 – 48 hours (even up to 3 days if kept in the refrigerator) with 2 pieces of nori seaweed or a scant teaspoon of baking soda.
Change the water when it becomes cloudy and foam forms on the surface. The longer you let the chickpeas soak (recommended 48 – 60 hours), the softer and more easily digestible your falafel will be!

Once the time is up, rinse the chickpeas thoroughly and drain them well.
In a food processor or a powerful blender, blend the chickpeas with the garlic, oil, tahina, lemon zest and juice, parsley, sambal oelek, and the spices. Add the salt and blend until the mixture is compact and smooth.
Cover with saran wrap and put it in the refrigerator to harden. (Recommended). In the meantime, prepare the oven roasted potatoes and the sauce.

After at least an hour, take the mixture out of the refrigerator and prepare the falafel.
Use a spoon to scoop out balls of the mixture and shape them into tiny burgers. The mixture is enough for 50 mini falafel of 22g each.

Heat 2 tablespoons of oil in a non-stick pan, add 5-6 falafel and cook at medium heat on both sides for a total of about 4 minutes. They should be golden-brown and not blackened.
Remove them from the pan and put them on paper towels. Repeat for the remaining falafel, adding 1/2 tablespoon of oil only if necessary.

ricetta-falafel-non-fritti-facilissimi-con-salsa-tahina-e-patate-dolci-al-forno-baked-vegan-easy-falafel-with-tahini-sauce-and-rosemary-baked-potatoes

For the sweet potatoes
Preheat the oven to 200°C

Cut the sweet potatoes into wedges.

Line a tin with parchment paper, put in the potatoes, and season with paprika and oil. Add the whole garlic gloves, and sprigs of rosemary. Mix thoroughly using your hands so that you coat the entire surface of the potatoes.

Bake for 35 minutes, turning the potatoes halfway through. (In the meantime, prepare the tahina sauce).
When cooked, take them out of the oven, add salt, and mix them gently with your hands or a wooden spoon.

vegan-easy-falafel-with-rosemary-baked-potatoes-ricetta-falafel-non-fritti-facilissimi-con-patate-dolci-al-forno-al-rosmarino-

For the lemon tahini sauce
Pour the tahina sauce into a bowl and add the lemon juice. Mix vigorously until the mixture is very dry and compact. Lemon is an astringent and thickens the sesame butter.

Add lemon until the result is as described. At this point, pour in the yoghurt until you have a smooth but dense cream. * Taste it and add salt to your taste. **

For the DIY toothpicks
Cut out 4-4.5cm rectangles to wrap around the end of the toothpicks / long toothpicks and glue with the glue stick. You can use washi tape as an alternative.

Cut out a triangle to give the decoration the classic flag look. (See the photos in the post).

Garnish your appetizers to your liking.

ricetta-falafel-non-fritti-facilissimi-diy-baked-vegan-easy-falafel-with-tahini-sauce-and-rosemary-baked-potatoes

vegan-easy-falafel-with-tahini-sauce-and-rosemary-baked-potatoes-ricetta-falafel-non-fritti-in-padella-facilissimi-con-patate-dolci-al-forno-

finale

vegan-easy-falafel-with-tahini-sauce-and-rosemary-baked-potatoes

 

Notes
*Add more or less yoghurt to your taste. As an alternative, you can use plant-based milk as long as it is unsweetened and at room temperature.

**The sauce will be sour and acidic, which is completely normal and what you want because it has to balance the sweet flavour of the potato.

Perfect for:

A quick and easy vegan pan-cooked recipe

Decor Gondola

Made of pine wood

Versatile, fit for every occasion. They were designed to add choreography when plating cold foods. Comes in two sizes: large 18cm and small 12cm

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