Vegan meals using  Sea Moss Gel

•          2 cups of dried chickpeas

•        Sweet peppers

•        Onions

•        Garlic

•        Squeeze of lemon

•        Salt, black pepper, sweet peppers, chilli peppers, thyme,           cumin

•        Fresh coriander, parsley, cilantro

•        Tablespoon of flour, baking powder

•        Cooking oil

•        YAYAH Products Sea Moss gel

Rinse dried chickpeas cover with water and leave for 8 - 24 hours they will double in size.  

Add chickpeas, fresh herbs, garlic, onion, peppers and spices to a food processor, pulse a little at a time blend until it becomes a coarse texture. 

Transfer into a bowl and cover, place in the fridge for a few hours ideally overnight to chill.

Remove from fridge and add a little baking powder and flour and Sea Moss Gel stir the mixture.  

Shape into balls (do not flatten). Add to hot oil do not overcrowd turn when brown fry for  3 - 5 minutes. 

For a healthier option, falafels can be baked in the oven at 350 degrees F,  15 - 20 minutes, turning them over halfway through. lightly spray the falafels with olive oil before baking.

•         2 medium courgettes/zucchini

•        Medium onion

•        Garlic

•        Bell peppers

•        Hot peppers

•        Black pepper, salt, thyme (add seasonings of your choice)

•        Pitta bread (suitable for vegans, gluten-free and wheat-free)

•        Teaspoon of oil

•        YAYAH Products Sea Moss Gel

Wash courgettes/zucchini, cut off the ends.  Place on spiralizer and spiralize into a container

Wash and cut up all the other vegetables.

Warm the pitta bread in a toaster, grill or sandwich maker for a few minutes

Add a teaspoon of oil into a heated pan, add the cut vegetables, add seasoning stir fry for 1 minute to bring out the flavour of the vegetables.  Add spiralised courgettes, a tablespoon of YAYAH Products Sea Moss Gel and stir fry for a further two minutes.  

Open the warmed pitta and fill with the stir-fried vegetables