Ok, a bit behind here

I really have to get back on track here, the post are starting to pile up. So this meal is from Sunday. When I started pondering lunch, I realized that we didn't have that much at home. Then I found some chickpeas, leftover tomato sauce from the pizza, pasta and broccoli. So this was what I ended up fixing for me and my family; falafel! It was good! The sesame seeds fell of a bit, but it was still worth to have them on.

For three people:
For the falafel:
1 packade (400 grams) of chickpeas
1 clove of garlic
1/2 onion
1/2 tsp. lemon juice
1/2 tsp. powdered paprica
1 tbsp. mango chutney
1 tsp. oregano
3 tbsp. roasted salted sunflower seeds
2,5 tbsp. potato starch
Barely 1/2 tsp. salt
Pepper

1 dl sesame seeds
Quite a lot of oil (not olive oil, take a cheap one)
A bouquet of broccoli
1 tsp. chinese soy sauce (light soy)
Salt and pepper
200 g whole grain pasta
Tomato sauce

Chop the garlic and onion roughly. Place all of the ingredients for the falafel in a bowl and mix with a hand held mixer until quite smooth. It should be quite thick. Form balls of the mixture and roll in the sesame seeds. Start boiling the water for the pasta. Heat the tomato sauce. Cook the pasta. Heat two frying pans; one small for the broccoli with a little oil and one larger with a lot of oil (about 1 cm or more) for the falafel. When the small pan is warm, add the broccoli to the small one and fry quickly with salt and pepper. Add the soy sauce. When the large pan is hot, carefully place the falafel in the oil. It may splatter a bit and the oil is hot, so be careful. Make sure the falafel doesn't burn. The sesame seeds may fall and turn them gently so the falafels don't fall apart. Serve the pasta, falafel, broccoli and sauce. Enjoy!

// Hanna