The Fried Falafel

by Anda Mtshemla

Chickpeas and Falafel are synonymous to me– it seems to be all I want to make when I have chickpeas on hand and thus, I’ve learned my way through the art of falafel-making.

My falafel fails have taught me that no matter how you prepare it be it baked, fried or seared, the true test is flavour and once you master that you can only go up from here, my friend.

You Will Need:

1 tin chickpeas drained

1 handful coriander, chopped

2 tablespoons all-purpose flour/chickpea flour

1/2 red onion, finely chopped

1 tsp salt

1 tsp black pepper

1 clove garlic, crushed

1/2 tsp paprika

1/2 tsp cumin


Add chickpeas, coriander, onion, garlic and spices to blender and blend until roughly combined, not entirely smooth

Transfer mix to bowl and add flour

Stir in flour until well combined

Use tablespoon-worth of mix to form balls and place them on a lined baking tray

Place tray in freezer and allow balls to set for at least 30 mins

Heat a deep pot with sunflower/canola oil

Once oil is medium/high heat, place falafel balls and fry until firm and golden

Place on paper towel to drain excess oil and cool

Once cooled, add to sandwiches, pitas or simply serve drizzled with tahini or your favourite sauce

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Vegan Falafel with fresh coriander





The Mushroom Ceviche

by Anda Mtshemla

On my very first evening eating a raw vegan diet, I tried to think of well-known recipes that are enjoyed raw anyway and popular South-American dish, ceviche, was amongst the first things that came to mind. Typically made with fish, onions, and tomatoes, ceviche is marinated in fresh lemon and lime juice which changes the proteins in the fish and essentially “cooking” it.

I’ve used the same technique, replacing the fish with mushrooms, making it vegan-friendly. On any other occasion, I may have eaten the ceviche with a tortilla but for 24Karrots’ Raw Vegan Month, I swapped those out for some crunchy cos lettuce and added a few toppings for extra flavour. The result was fresh, flavourful and delicious!

PREP TIME: 25mins  COOK TIME: 0mins  MAKES: 1 serving

You will need:

Juice of ½ lime

Juice of ½ lemon

½ teaspoon Himalayan rock salt

1 red onion, sliced

1 cup mushrooms, sliced

toppings (optional):



freshly chopped coriander

garlic, minced


Place the mushrooms and onions in a glass or ceramic bowl

Pour the lemon and lime juice over the mushroom and onion mixture and add salt

Allow to sit for 20 minutes

Once ready, scoop the mixture into the cos lettuce and add toppings if desired


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Mushroom ceviche served on a cos lettuce leaf

The ‘Tuna’ Mayo Sandwich

by Anda Mtshemla

By the time I can sit down to enjoy lunch, it’s usually too close to dinner to whip up anything fancy, but it’s too early for dinner but I’m too hungry to wait. This easy mock tuna mix is great for that in-between meals time (or anytime) and will keep you satiated until your next meal.

PREP TIME: 10mins  COOK TIME: 0mins MAKES: 3-4

You will need:

2 slices of bread

4 tablespoons vegan mayo 

1 can chickpeas

1 tsp salt

1 tsp pepper

1 stalk of celery, chopped

1 tomato, diced

kelp/nori (optional)


Pop the bread into the toaster and mash your chickpeas while it toasts

Once your chickpeas are mashed (it doesn’t have to be perfect, a few whole chickpeas will give the mix some texture), add your mayo, kelp, salt, pepper and celery

Spread the mix onto a slice of the toasted bread and sprinkle the diced tomatoes over top

Crack on a bit of salt and pepper if desired

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This vegan tuna sandwich is great for a light, delicious lunch




The Kale Chips w/ Creamy Avocado Aioli

by Anda Mtshemla

The kid in me is always looking for fun ways to enjoy vegetables so when I found out that these curly, leafy greens could be enjoyed as chips, I immediately counted myself in.Once baked, their delicate, crispy texture rivals every fried chip I’ve come across.

I had them with a quick avocado aioli drizzled over top and it came out so light and creamy, it didn’t weigh down the delicate crisps.

PREP TIME: 10mins  COOK TIME: 10-12mins  MAKES: 2 servings

You will need:

4-6 leaves of kale

1 tablespoon olive oil

1/2 tsp salt

1 tsp pepper

For the aioli:

1 avocado

1 clove of garlic, crushed

1 tablespoon olive oil

1 tablespoon salt

3 tablespoons lemon juice


Pre-heat your oven to 180°C/356°F

Wash the kale leaves and gently separate them from the stalks

Pat the leaves dry with a clean kitchen towel

In a large bowl, add the olive oil to the kale and mix until leaves are well coated

Add the salt and pepper and mix until all the kale has been coated

Spread the seasoned kale onto a baking tray in a single layer

Place in the oven and bake for 10-12 minutes

While that bakes…

Scoop the avocado into a food processor then add the lemon juice, salt and garlic

Blend until mixture is smooth

Add the olive oil and blend until light, and creamy

Generously spoon mixture over chips and serve

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Kale chips drizzled with a light avocado aioli

Check out the health benefits of kale and see why they make such a great alternative to regular chips!