If you’re like me, you’re probably finding yourself making the same few meals on rotation because they’re quick, simple and you know they’ll get the job done. Especially after a long day at work. But eating the same few dinners week-in, week-out can get tedious on the old taste buds, which leaves us thinking there must be another way to eat delicious healthy food while avoiding choice fatigue at mealtimes.

And another way there is, in the form of Dunja Gulin’s latest cookbook Falafel. With a range of cookbooks under her belt already (including one the magic of tahini), Gulin is back to transform the way we think about and approach falafels. Falafel is packed with new and fun ways to incorporate these deep-fried patties that are not only delicious but high in fibre and protein. From a casserole to a falafel coconut curry, you’ll never think of falafels the same again. And that choice fatigue ahead of dinnertime? Gone.

So say goodbye to falafel wraps for now, as we’re sharing three of Gulin’s alternative recipes to make the most out of your patties – veggie and non-veggies alike.

Falafel ‘meatballs’

Dunja says: “Baked falafels are a little drier than falafels that are deep-fried in oil, so I always serve them with some kind of sauce. These are just perfect on wholewheat pasta with tomato sauce, just like real meatballs!”

Makes 12 ‘meatballs’

Ingredients

• 320g cooked green or brown lentils, well drained
• 50g fine rolled oats
• 70g finely grated carrot or celeriac (or leftover veggie pulp from juicing)
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 4 tablespoons plain flour, for rolling
• oil, for greasing and brushing
• baking sheet, lined with baking parchment

Method

Mix together all the ingredients (except the flour and oil) in a bowl and let sit in the fridge for at least one hour, or overnight.

Preheat the oven to 180°C (350°F) Gas 4.

Form the mixture into walnut-sized balls, flatten them slightly and roll in flour, shaking off any excess flour.

Grease the parchment-lined baking sheet with oil and oil each falafel with the help of a silicone brush when you place them on the lined baking sheet.

Bake in the preheated oven for 20 minutes; no need for turning them. They are done when a thin crust is formed and they dry out slightly while getting a golden hue. Serve freshly baked with spaghetti and tomato sauce, but they taste good served the next day, too.

Falafel casserole

Dunja says: “It’s hard to resist melted cheese in this comforting casserole-style dish! This is something different that everybody will enjoy.”

Serves 2–3

Ingredients

• 230ml tomato sauce (below)
• 7-9 leftover falafel
• 50g grated white cheddar-style vegan cheese that melts well
• olive oil, to drizzle
• blanched broccoli or any other greens, to serve
• toasted sourdough bread or creamy mashed potatoes, to serve

For the tomato sauce (makes about 375ml)

• 3 tablespoons extra virgin olive oil
• 1 large onion (about 120g), finely chopped
• 1 teaspoon vegetable bouillon powder or ½ bouillon cube (optional)
• 1 teaspoon dried oregano or basil
• 1 tablespoon rice or maple syrup
• 1 tablespoon tamari soy sauce
• 230ml tomato passata
• 2 garlic cloves, crushed
• 2 tablespoons freshly chopped parsley or snipped chives
• salt and freshly ground black pepper
• large baking dish

Method

Start by making the tomato sauce. Heat the olive oil in a pan over a medium heat and saut. the onion until translucent.

Add the bouillon powder/cube, herbs, syrup and tamari, and stir until the onion soaks up the spices; about two minutes.

Add the passata and bring it to the boil. Now lower the heat and leave to simmer, uncovered, for about 10 minutes, or until thick. At the very end of cooking, add the garlic, parsley or chives and an extra drop of olive oil. Season to taste. This sauce can be made a couple of days in advance and kept refrigerated, if needed.

To assemble the casserole, preheat the oven to 180ºC (350ºF) Gas 4.

Drizzle a little bit of olive oil in the bottom of the baking dish, pour in the tomato sauce, add a layer of leftover falafel and cover with grated vegan cheese. Bake for 10-15 minutes, until the tomato sauce starts sizzling and the cheese melts.

Serve with blanched broccoli or any other greens, and toasted sourdough bread or creamy mashed potatoes.

Falafel coconut curry

Dunja says: “Chickpea patties add satisfying texture and transform a light vegetable curry into a heartier and more filling meal.”

Serves 4

Ingredients

• 2 tablespoons virgin coconut oil
• 1 large onion (about 120g), finely chopped
• 1 carrot (about 70g), chopped into bite-sized pieces
• 1 celery stick (about 70g), chopped
• 2cm/¾-inch piece of fresh ginger, peeled and finely chopped
• 2 garlic cloves, chopped
• 1½ tablespoons mild curry powder
• 2 teaspoons ground ginger
• 2 teaspoons ground turmeric
• 2 teaspoons garam masala
• ¼ teaspoon chilli powder
• 2 tablespoons tamari soy sauce
• 500ml coconut milk (home-made or from carton, not full-fat canned milk)
• ½ teaspoon salt
• leftover traditional chickpea falafels or red lentil falafels
• 1 tablespoon cornflour, diluted in a little cold water
• chopped spring onions or coriander, to garnish
• basmati rice, chapatis or toasted pitta pockets, to serve

Method

Heat the coconut oil in a pan and sauté the onion, carrot and celery with a pinch of salt, until fragrant. Add the ginger, garlic and dry spices, combine and let fry for another minute. Add the soy sauce and stir.

Add enough coconut milk to cover the vegetables and bring to the boil, then add the salt, lower the heat and simmer until the vegetables are soft. Add more coconut milk if necessary.

At the end of cooking, add the leftover falafel and diluted thickener of choice (if needed), and let the curry come to the boil one last time. Adjust the seasoning to taste. Garnish with chopped spring onions or coriander and serve with basmati rice, chapatis or toasted pitta pockets.

Falafel by Dunja Gulin (£14.99, Ryland Peters & Small) is out now

Images: Tim Atkins © Ryland Peters & Small