Good morning fellow steempunks. Getting excited over here. A friend is taking us on a sailing class combined with a photo shoot for their website and promo material. Never sailed before so I think it's going to be a lot of fun!

Hope the oceans doesn't get too rough though as there is a storm incoming in coming few days... ⛵⛵⛵

But let's talk food again and come back to the sailing after we had the class 😉Who knows we enjoy it that much and take up sailing lessons. It is literally a 5 min walk from our door!

🍝Zucchini Noodles aka Zoodles with Romesco Sauce and Falafel Cakes 🍝

Made this yummy main the other day and absolutely loved it. Ever since I made the romesco sauce, which is basically a roasted bell pepper tomato sauce, I have been hooked and it turned out pretty nice with the zoodles and falafel cakes.

Ingredients

2 zucchini, spiralized

FYI: CLICK HERE to learn more about how to spiralize veggies.

For the romesco sauce

2 medium red bell pepper, quartered
4-5 cloves of garlic, lightly crushed with skin on
3-4 tomatoes, halved
1/4 cup unsalted cashews, roasted
1/2 tsp smoked paprika powder
1 tsp apple cider vinegar
Sea salt and black pepper

For the falafel cakes

1.5 cup cooked chickpeas
⅓ cup parsley
⅓ cup onion, chopped
2 clove of garlic
¼ cup panko
Sea salt and black pepper to taste
2 tsp ground cumin
1 chia egg

Directions

For the romesco sauce, preheat oven to 220C or 430F and roast bell pepper, garlic cloves, and tomatoes in oven until charred. Peel bell pepper, tomatoes and garlic and add to a blender or food processor with all other ingredients. Process until smooth texture.
Meanwhile, make the falafel cakes by combining all ingredients in a blender and pulsing until combined. Do not overprocess. You want to keep some texture in the mixture. Roll small balls out of the mixture and press with the back of a spoon to make small falafel cakes. Heat coconut oil over high heat and fry falafel cakes until golden. Flip and repeat on the other side. When ready, add to a plate lined with paper towel to absorb excess oil.
Spiralize zucchini. Heat cooking oil over medium heat and cook zoodles until softened. This will take a few minutes.
Combine zoodles, sauce and falafel balls.