Ingredients:
4 Bite Me Fine Foods Veggie Patties
2 carrots, grated (strain out excess liquid)
3 organic eggs
2 tbsp almond meal
1 onion, sliced
1 tsp minced garlic
1 tbsp parsley
1/2 tsp cumin
3 tbsp crumbled feta
Sea salt to taste
Method:
1. Combine grated carrot, eggs, onion, almond meal, garlic, parsley and cumin in a bowl.
2. Break veggie patties into crumbs and stir in along with feta. Add salt to taste.
3. Roll into patties (squeeze for excess liquid), and fry in a pan with olive oil. Fry on both sides and enjoy!
Ingredients (serves 2)
5 Bite Me Fine Foods Vegetarian Falafels
1/4 onion, slices
100g haloumi, sliced
120g organic cherry tomatoes
1/4 cucumber, sliced and quartered
60g feta
1/4 cup parmesan (tasty cheese optional, to taste)
1 tbsp fresh parsley, sliced
80g green olives
100g organic corn chips
Method:
1. Fill small pan with corn chips.
2. Add tomatoes, cucumber, olives and onion.
3. In a sandwich press, heat falafels until crisp.
4. In a small fry pan, grill haloumi.
5. Add falafels and haloumi. Top with feta, parsley and parmesan.
6. Grill and serve.
Ingredients:
4 Bite Me Fine Foods Wild Rice Falafels
90g organic sobs noodles
1 cup grated carrot, grated
1 cup cucumber, sliced
1 1/2 cups purple cabbage, chopped
1/2 cup sugar snap peas
Dressing:
2 tbsp tamari
1 tsp peanut oil
1 clove garlic
Method:
1. Soak noodles for 4 minutes (or as per packet) until cooked. Strain water out once cooked.
2. Heat Falafels in a sandwich press until crisp.
3. In a medium size bowl, toss carrot, cucumber, purple cabbage, sugar snap peas and soba noodles.
4. Combine tamari, peanut oil and garlic and drizzle over salad mixture.
5. Add Falafels and enjoy!
Ingredients
1 medium sweet potato, chopped
6 Bite Me Fine Foods Red Lentil Fakki Patties
2 carrots, chopped
1 zucchini, sliced
1/2 red capsicum, chopped
1 purple onion, chopped
6 mushrooms, sliced
Handful of green beens, sliced
Bunch of rosemary
Thyme
1/4 cup parmesan cheese (optional)
2 tbsp mozzarella cheese (optional)
Method
1. Preheat oven to 200 degrees.
2. Steam sweet potato for 3 minutes.
3. Place chopped sweet potato, carrots, zucchini, capsicum, beans, mushroom and onion into a baking dish.
4. Cut up rosemary, and place in between veggies.
5. Drizzle with olive oil and bake for 40 minutes.
6. Once cooked, remove from the heat. Add falafels, sprinkle with parmesan, mozzarella and thyme. Bake for a further 2-3 minutes.
7. Enjoy!
Ingredients:
4 Bite Me Fine Foods Spicy Quinoa Falafels
1/2 tomato, sliced
1/2 capsicum, chopped
1/2 onion, thinly sliced
1/2 cucumber, chopped
200g black beans
125g corn kernels
1/2-3/4 cup Mozzarella or tasty cheese
2 herb tortilla wraps
Olive oil for cooking
Method:
1. In a medium size fry pan, cook onion and capsicum until slightly browned. Remove from the heat.
2. Heat tortilla wraps in the microwave for 25 seconds or until soft.
3. Assemble each wrap – half of the wrap with tomato, cucumber, black beans and corn kernels. Heat Spicy Quinoa Falafels in a sandwich press, halve and add to tortilla. Sprinkle with cheese and fold in half.
4. Place folded wrap on sandwich press, cook until cheese melts and tortilla is browned.
Ingredients
4 Bite Me Fine Foods Vegetarian Falafels
500g gnocchi
150g mushrooms, sliced
1/2 capsicum, sliced
1/2 red onion, finely sliced
1 can Italian tomatoes
2 cloves garlic
1 tbsp fresh parsley, chopped
1 tsp oregano
1 tsp basil
Feta to serve
Sun dried tomatoes to serve
Olives to serve
Salt to season
Method:
1. Boil water in a medium size pot, add salt and gnocchi.
2. Cook as per packet instructions, or wait until gnocchi rises to the top. Remove from head and strain in cold water.
3. In a fry pan, cook mushrooms, onion, garlic and capsicum in olive oil. Add Falafels and crush until they resemble bread crumbs.
4. Add can of tomatoes, parsley, basil and oregano.
5. Once cooked, stir in gnocchi and keep cooking for 2 minutes.
6. Stir in sliced olives, sun-dried tomato and feta.
Ingredients
4 Bite Me Fine Foods Vegetarian Falafels (broken to resemble crumbs)
100g fresh organic spinach
600g organic diced tomatoes
½ onion, diced
2 cloves garlic
1 tbsp basil
350g ricotta
1 organic egg
1 cup parmesan cheese
8 instant cannelloni sheets (preferably gluten free)
Salt + Pepper
Method
1. Preheat oven to 200 degrees.
2. Sautee spinach in a medium size pan, season with salt and pepper then remove from the heat. Chop spinach and place it back in the bowl.
3. Sautee onion, add garlic and add tomatoes. Continue to cook until mixture has reduced. Season with salt, pepper (add more Italian herbs if desired).
4. In a separate bowl, whisk egg, stir in ricotta, parmasen, spinach and falafel crumbs.
5. Put half the tomato mixture at the bottom on a baking dish.
6. Using a piping bag, fill canneloni sheets with falafel/ricotta mixture.
7. Place filled sheets on the tomato mixture.
8. Cover the top of sheets with remaining tomato mixture and bake for 45 minutes or until cooked through.
Ingredients (Serves 2)
4-5 @bitemefinefoods Vegetarian Falafels (sliced into quarters)
200g gluten free pulse/lentil spaghetti
2 spring onions, sliced
3 tbsp fresh basil, sliced
1 cup organic spinach
6 cherry tomatoes (quartered)
1 clove garlic, minced
1/3 cup cream
1⁄2 tsp chilli powder (or to season) Salt and pepper to season
Olive oil for cooking
Parmesan to serve
Method
1. Boil spaghetti until cooked through (as per packet).
2. In a separate pan, sauté spring onions and falafels in olive oil. Add
spinach, basil, garlic, and continue to sauté. Add chilli and cherry
tomatoes.
3. Once spaghetti is cooked, remove it from the heat, strain and fold into
spinach mixture.
4. Once mixture has combined with spaghetti, pour in cream, continue to
fold and season with ground chilli powder, salt and pepper.
5. Serve with Parmesan.
Ingredients
(Serves 1-2)
4 Bite Me Fine Foods Red Lentil Falafels
10 small salad potatoes
1 baby cos lettuce
2 small corn cobs
½ cup peas
100g green beans
2 tbsp fresh parsley
Garlic infused olive oil
50g feta
Salt + Pepper to season
Method
1. Boil potatoes for 15 minutes or until soft.
2. Meanwhile, steam beans, corn and peas.
3. Remove potatoes from pot, drain and flatten slightly with a fork. Season with salt and pepper, drizzle with olive oil.
4. Place potatoes and falafels on lined baking tray and grill for 2 minutes. Add lettuce, beans and corn. Turn falafels over and grill for a further 3 minutes.
5. Remove from the grill and assemble salad. Lay salad leaves and beans. Top with peas, crumble feta and add corn cobs and falafels. Add more olive oil to serve.
