Category: *Reader Favourites*

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

Old Fashioned English Bread Pudding (Dairy Free / Egg Free / Vegan)

Published on by Sharon19 Comments

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Today I’m delighted to be sharing the recipe for one of my favourite childhood treats – Old Fashioned English Bread Pudding. Its name certainly doesn’t do it justice though, as it tastes nothing like bread nor would I describe it as a pudding! Instead, it is more like a sweet, dense fruit cake. It is delicious served with a hot cuppa, and also makes a fantastic energy-boosting snack to stash in your backpacks for hikes and bike rides. I think this year, all of us have been spending a lot more time outdoors and we definitely need some tasty snacks to keep us fuelled and put a spring in our step. This bread pudding definitely fits that bill!

When I first went vegan, I thought that I was going to have to forego this favourite treat of mine, but it turns out that it was really easy to ‘veganise’ my family’s traditional bread pudding recipe. It was simply a case of switching the cow’s milk for plant milk (I use soya), switching the butter for oil, and ditching the egg. I honestly couldn’t tell the difference from the original. I was absolutely over the moon that my beloved bread pudding was back on the menu.

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

When I was selling my cookbook at local fairs, I would often take some trays of bread pudding to display on our stall, and they would go in a flash. It was a running joke that the bread pudding was our top sales person as people would often buy a slice, then come back to buy the book specifically for that bread pudding recipe!

Since my cookbook is almost out of print,  I thought it would be useful to share the recipe here on the blog, so everyone can enjoy a slice or two of this tasty treat.

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

It is really easy to make and super cheap too! It is traditionally made with stale bread, but as bread never hangs around long enough in my house to go stale, I buy a cheap loaf of wholemeal bread instead. The supermarkets’ own brand medium-sliced bread only costs about 60p and you need less than a whole loaf to make 16 slices of bread pudding, making it an absolute bargain!

Recipe Card

Old Fashioned English Bread Pudding

Its name certainly doesn't do it justice, as bread pudding neither tastes like bread nor would I class it as a pudding! It's more like a sweet, dense fruit cake. It is delicious served with a cuppa and also makes a fantastic energy-boosting snack for hikes and bike rides. It's super filling, so be sure to cut those squares a modest size!
4.70 from 10 votes
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Cook Time 2 hours
Hands-on Time 20 minutes
Course Snack, Treat
Cuisine English
Servings 16

Ingredients
 

  • 500 g / 17½ oz wholemeal (whole wheat) bread
  • 600 ml / 2½ cups soya milk
  • 1 TBSP mixed spice
  • ½ TBSP ground cinnamon (or more mixed spice)
  • 500 g / 3½ cups mixed dried fruit e.g. sultanas, raisins, candied citrus peel
  • zest of 1 unwaxed/organic lemon
  • zest of 1 unwaxed/organic orange
  • 50 ml / ¼ cup neutral-flavoured oil (I use organic rapeseed (canola) oil)
  • 100 g / ½ cup unrefined ('golden') caster sugar or coconut sugar
  • 2 TBSP Demerara or turbinado sugar

Instructions
 

  • Crumble the bread into a large mixing bowl. Pour in the milk and continue crumbling the bread until it has completely broken down. Stir in the mixed spice, cinnamon and dried fruits. Set aside for 30 minutes.
  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 20cm / 8 inch square baking tin with non-stick baking paper. Leave some paper overhanging the edges for easy removal.
  • Add the citrus zest, oil and sugar to the mixing bowl. Stir until thoroughly combined, then tip into the prepared tin. Press down and level with a spatula. Sprinkle the Demerara sugar evenly on top. Bake for 1½ hours, or until a skewer inserted through the middle comes out clean. Leave to cool completely, then remove from the tin and slice.
  • Stored in an airtight container in the fridge, the bread pudding will keep for a week. It also freezes well.
Keyword Dairy-Free, Plant-Based, Vegan, Vegan Bread Pudding, Vegan Snacks, Vegan Treats
Tried this recipe?Let us know how it was!

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Old Fashioned English Bread Pudding

If you make this Old Fashioned English Bread Pudding, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————————-

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Old Fashioned English Tea Loaf

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Easy Vegan Chocolate Torte

Easy Vegan Chocolate Torte [No Bake]

Published on by Sharon52 Comments

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If you’re looking for a special occasion dessert that is super easy to make but has the ‘wow’ factor, then today’s recipe is for you! It’s a rich chocolate torte, consisting of a silky smooth ganache set on top of a biscuit base. There is no baking involved and it only takes around 20 minutes to prepare. The hardest part is waiting for it to set before you can dive in!

Easy Vegan Chocolate Torte

The inspiration for today’s recipe was a Dark Chocolate & Coconut Tart that I spotted in this month’s Vegan Life magazine. It looked so decadent and inviting! As I love playing around with recipes and creating my own take on them, I decided to switch the pastry for a biscuit base (to make it a ‘no bake’ recipe) and I experimented with different ingredients for the chocolate filling. I’m not personally a big fan of the chocolate coconut flavour, so I opted to use soya cream instead of coconut milk, and it worked really well! 

For the biscuit base (aka cookies for our overseas friends!) I chose to use Lotus Biscoff biscuits. The sweet caramel flavour of these biscuits worked beautifully with the rich dark chocolate ganache. I added a little sprinkle of Biscoff crumbs on top to finish off the torte and it looked so pretty… like little flecks of gold! 

Easy Vegan Chocolate Torte

If you’re gluten-free, you can easily switch the Lotus biscuits for a gluten-free biscuit/cookie instead. One of my favourites are the Nairn’s Gluten Free Biscuit Breaks and I think their Stem Ginger Biscuit could work well in this recipe. I’ll definitely have to give it a try.

I made this torte to share with friends and family over the festive holidays and so far, it’s going down a treat. Everyone that’s tried it has given it a big thumbs up!

Easy Vegan Chocolate Torte 5

It is pretty rich and filling, so be sure to slice modestly. (The recipe below will easily serve twelve). I love to serve the torte with some fruit compote on the side. The fruit helps to cut through the richness of the chocolate. Cherry or raspberry compote are my favourites as I find their flavours pair really well with chocolate. Adding the compote also helps to ‘dress’ the serving plate (though I really need to work on my plating skills! 😂)

Easy Vegan Chocolate Torte 8

Recipe Card

Easy Vegan Chocolate Torte

Easy Vegan Chocolate Torte [No Bake]

This vegan chocolate torte is perfect for special occasions. It is really easy to make but looks impressive! It is rich, so a little goes a long way. I love to serve it with some compote on the side as the fruit helps cut through the richness of the chocolate. Cherry and raspberry are my favourites.
4.79 from 28 votes
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Hands-on Time 20 minutes
Total Time 2 hours
Course Dessert, Treat
Cuisine French
Servings 12

Ingredients
 

Base

  • 175 g Lotus Biscoff biscuits (or other vegan biscuits/cookies like digestives or ginger nuts. Use GF biscuits/cookies if needed)
  • 75 g / 5 TBSP vegetable spread/vegan butter

Filling

  • 300 g / 10½ oz dairy-free dark chocolate* chopped into small pieces
  • 250 ml / 8½ fl oz soya cream** (or other plant-based cream)
  • 1 tsp vanilla extract (or use some orange extract if you’d like to make a chocolate orange torte)

Suggested Decorations

  • Lotus Biscoff biscuit crumbs

Suggested Accompaniments

  • cherry or raspberry compote

Instructions
 

  • Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
  • Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
  • Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
  • Gently heat the cream in a medium size saucepan. When it starts to simmer, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
  • Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
  • I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
  • The torte will keep for 5 days in the fridge. It is also freezes well.

Notes

* I used Waitrose Belgian Dark Chocolate made with 72% cocoa.
** I used Alpro Single Soya Cream. Readers have also had success using oat cream and coconut cream.
Keyword Easy Vegan Desserts, Gluten-Free Option, Vegan Chocolate Dessert, Vegan Treats
Tried this recipe?Let us know how it was!

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Easy Vegan Chocolate Torte

If you make this Easy Vegan Chocolate Torte, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

P.S. A huge thank you to everyone who has left a comment or review on this recipe! Your feedback honestly means the world to me, and I love hearing about the creative twists and adaptations you’ve tried. It’s also so helpful for others in the community who come to make this torte, so please do keep sharing your experiences — I truly appreciate it! ❤️

Cranberry Glazed Nut Loaf (Vegan)

Cranberry-Glazed Nut Loaf (Vegan)

Published on by Sharon31 Comments

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When it comes to Christmas dinner, for me, nothing can beat a nut loaf served with a big pile of roasted veggies and onion gravy ♥ 

My mum made me my first nut roast for Christmas when I was 12 and it was by far the best Christmas dinner I’d ever had! In contrast to turkey (which I’d always found pretty bland), the nut roast was packed with beautiful flavours and textures. Since then, I’ve always chosen to have nut loaf as the centre piece of my Christmas dinner… and for many years now, my mum has chosen it over turkey too!!

In fact, pretty much everyone I know loves a nut roast, regardless of whether they’re vegetarian, vegan or not, so this is a great meal to serve to friends and family over the Christmas holidays, or as a special Sunday roast dinner.

Cashew Nut and Red Lentil Loaf

The nut loaf recipe I’m sharing today has be my family’s all-time favourite. It’s the one we’ve chosen as the centre piece of our Christmas dinner for the past ten years or so. We only make it at Christmas (to keep it ‘special’) and I’m already looking forward to tucking into it again this year!

Not only does it taste delicious, but it is easy to make too! It also stores really well, which means you can make the loaf a few days in advance of Christmas (or Thanksgiving) then simply heat up some slices before serving. The last thing I want to be doing in the Christmas holidays is slaving away in the kitchen and missing out on the fun, so this kind of ‘make ahead’ meal really suits me!

Cashew and Red Lentil Nut Loaf

This Cranberry-Glazed Nut Loaf has proven to be popular with our lovely readers too. I first posted this recipe back in December 2013 and I’ve absolutely loved reading your feedback and seeing your photos on social media. Thank you so much to everyone that’s taken the time to do this. It means a lot to me!

This blog post was in desperate need of updating (especially since we moved our website to a new format this year) so I’m really happy to have finally found the time to do so. This is one recipe that I’m sure my family is going to be making for many years to come!

Recipe Card

Cranberry Glazed Nut Loaf (Vegan)

Cranberry-Glazed Nut Loaf

This nut loaf is perfect for sharing with friends and family over the festive holidays or as the centrepiece to a Sunday roast dinner. It can be made two or three days in advance and warmed through in the oven or a microwave just before serving. It also makes a delicous sandwich filling served with caramelised onion chutney or sweet pickle.
5 from 2 votes
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Hands-on Time 30 minutes
Total Time 1 hour 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, English
Servings 6

Ingredients
 

  • 250 g / 1½ cups cashew nuts
  • 125 g / 1¾ cups fresh wholegrain bread
  • 200 g / 1 cup red lentils
  • 500 ml / 2 cups vegetable stock (broth)
  • 1 TBSP olive oil
  • 1 large red onion (160g) finely diced
  • 2 celery sticks (140g) finely diced
  • 2-3 garlic cloves minced
  • 100 g / 1 cup mushrooms finely chopped
  • 1 tsp dried sage
  • 2 TBSP tomato purée (paste)
  • 40 g / ⅓ cup wholemeal (whole wheat pastry) flour or chapatti flour
  • 2-3 TBSP fresh parsley finely chopped
  • ½ tsp salt
  • 1 TBSP each of pine nuts, pumpkin seeds and sunflower seeds
  • 4 TBSP cranberry sauce

Instructions
 

  • Preheat the oven to 190C (170C fan) / 375F.
  • Grease a large (3lb) loaf pan (about 24cm x 13cm x 7cm in size) and line with a strip of non-stick baking paper to cover the bottom and long sides. Leave a little excess paper hanging out to make it easy for you to lift out the loaf. (Alternatively you can use a non-stick loaf liner).
  • Pulse the cashews in a food processor until coarsely chopped, then place in a large mixing bowl. Process the bread into breadcrumbs, then add to the mixing bowl.
  • Place the lentils in a fine mesh sieve and wash under running water, agitating them with your hand until the water runs clear.
  • In a pan, bring the vegetable stock and lentils to the boil, then reduce the heat and gently simmer uncovered for 15 minutes, or until the lentils have become a soft purée and all the water has been absorbed. Stir regularly towards the end of the cooking time to prevent the lentils from sticking.
  • Meanwhile, heat the oil in a large non-stick frying pan (skillet) and cook the onion and celery until they start to soften. Add the garlic, mushrooms and sage, and cook for a further three minutes. Stir in the tomato purée and flour, then remove from the heat.
  • Add the contents of the frying pan to the mixing bowl with the cashews and breadcrumbs. Add the cooked lentils, parsley and salt, and stir until thoroughly combined.
  • Spoon the mixture into the prepared tin. Gently press down and level the top. Sprinkle with pine nuts and seeds, and press them into the loaf. Spread the cranberry sauce on top. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. When ready, the loaf should feel firm to the touch. Leave to cool in the tin for at least 20 minutes, before turning out and slicing (it will firm up more as it cools). If you’re making it ahead of time, you can leave it in the pan until completely cooled.
  • This loaf will keep for five days in the fridge, and for weeks in the freezer. If you’re not planning on eating the loaf in one go, you can slice it and freeze it in portions. The loaf can also be served cold and makes a great sandwich filling.
Keyword Lunchbox Ideas, Vegan Christmas Dinner, Vegan Dinners, Vegan Roast Dinner, Vegan Sandwiches, Vegan Thanksgiving
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Cranberry Glazed Nut Loaf

If you have any leftovers, I can highly recommend stuffing them into a sandwich or pitta bread, along with some caramelised onion chutney or sweet pickle. My family calls this our ‘Boxing Day’ sandwich. It’s delicious!!

If you make this Cranberry-Glazed Nut Loaf, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook , Pinterest.   

With love,

Sharon xx

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Moroccan Fruity Couscous

Moroccan Fruity Couscous

Published on by Sharon11 Comments

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* This post was originally published in July 2013. The page was updated in August 2019.

Today I’d like to share another one of my family’s current favourite dishes – Moroccan Fruity Couscous. This is such a pretty dish, full of flavour and ready in just 20 minutes!

Moroccan Fruity Couscous

It makes a lovely summer weekend lunch or speedy weeknight supper. It’s equally delicious served hot or cold, making it perfect for al fresco dining, picnics and buffets. As a main meal, we love to serve it with strips of warm pitta or garlic bread, some baby salad leaves and a large dollop of hummus. Moroccan-spiced or roasted red pepper hummus is especially good!

Moroccan Fruity Couscous

July 30 2013 – I made this dish for dinner last night, and was intending to blog it in the evening and join in Meatless Monday. However, after a day of thunder, lightening and heavy rain, the weather had finally cleared by 7pm and the three of us were itching to get outside and make the most of the ‘best part of the day’. Our short stroll turned into a 6 mile circular walk along the Kennet & Avon Canal & across Bath City centre. It was such a beautiful evening! Everything smelt so fresh after the rainfall, and the late sun was making everything sparkle.

Kennet and Avon Canal by Sydney Gardens in Bath

So here’s the recipe, a day late but I’m sure you’ll forgive me 😉

Recipe Card

Moroccan Fruity Couscous

Moroccan Fruity Couscous

Sharon
This gently spiced, fruity couscous makes a lovely summer weekend lunch or speedy weeknight supper. As a main meal, we like to serve it with strips of warm pitted bread or garlic bread, baby salad leaves and a large dollop of hummus. I've kept it mild enough for children, but feel free to spice it up with some chilli.
Print Recipe Pin Recipe
Hands-on time 20 minutes
Total Time 20 minutes
Course Lunch, Main Course, Supper
Cuisine Moroccan
Servings 4

Ingredients
 

  • 245 g / 1⅓ cups couscous, preferably whole wheat
  • 8 sun-dried tomatoes in olive oil drained and sliced
  • 8 dried apricots chopped
  • 30 g / 3 TBSP dried cranberries or sultanas
  • 480 ml / 2 cups boiling hot vegetable stock (broth)
  • 1 TBSP olive oil divided
  • 1 medium onion (140g) finely chopped
  • 2-3 garlic cloves minced
  • 1 bell pepper (190g) deseeded and diced (or use a mix of different coloured pepper pieces to make it extra vibrant!)
  • 1 medium courgette (zucchini) (240g) quartered lengthwise and sliced
  • 1 tsp ground cumin
  • ½ – 1 tsp sweet paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric
  • small handful of fresh coriander leaves (cilantro)or parsley roughly chopped
  • salt to taste

Garnish

  • 4 TBSP toasted flaked almonds
  • 2 TBSP toasted sesame seeds

Instructions
 

  • Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil (or oil from the jar of sun-dried tomatoes) and fluff up with a fork.
  • Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, garlic, bell pepper and courgette for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the vegetables start to stick, add a splash of water to the pan.
  • Once ready, tip the couscous into the pan along with the fresh herbs. Gently stir through to combine. Season with salt, to taste.
  • Divide between four bowls. Sprinkles on the nuts and seeds and serve.
  • Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!

Notes

Super Speedy Version
To save on chopping time, substitute the fresh vegetables with a bag of frozen grilled Mediterranean vegetables.
Keyword Buffets, Couscous, Lunchbox Ideas, Plant-Based, Vegan Dinners, Vegan Lunch, Vegan Picnics, Vegan Supper
Tried this recipe?Let us know how it was!

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Moroccan Fruity Couscous

If you make this Moroccan Fruity Couscous (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here:
Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————————-

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Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Old Fashioned English Tea Loaf (Dairy-Free / Egg-Free / Fat-Free)

Published on by Sharon76 Comments

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* This recipe was originally posted in March 2014. The page was updated in August 2019.

It might be old-fashioned, but tea loaf rocks! It’s perfect for serving for ‘elevenses’ or as a mid-afternoon ‘pick me up’ with a lovely cup of tea. It also makes a tasty after-school or travel snack. This is one of my all-time favourite treats for road trips!

I have my mum’s friend to thank for the recipe. I arrived at my mum’s house one day to discover this incredible smell wafting out of the kitchen. It turned out to be this tea loaf!

Back home, I couldn’t wait to have a try at making my own. The original recipe contained egg but I omitted the egg, tweaked the wet/dry ratio a little and it turned out absolutely fine. My family can’t actually tell the difference!

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

As cakes go, this tea loaf is pretty healthy. It’s filled with nutrient-rich dried fruits, whole grain flour, and it’s fat free!

It’s incredibly easy to make too. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.

Recipe Card

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Old Fashioned English Tea Loaf

It might be old-fashioned, but tea loaf rocks! It's perfect for serving for 'elevenses' or as a mid-afternoon 'pick me up'. It also makes a delicious after-school and travel snack. It's incredibly easy to make. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.
5 from 9 votes
Print Recipe Pin Recipe
Hands-on time 10 minutes
Total Time 6 hours
Course Afternoon Tea, Dessert, Elevenses, Snack, Treat
Cuisine English
Servings 10

Ingredients
 

  • 250 ml / 1 cup strongly brewed tea
  • 225 g / 1½ cups mixed dried fruit*
  • 113 g / ½ cup unrefined cane sugar(e.g. golden caster) or coconut sugar
  • 1 TBSP marmalade or apricot jam
  • 227 g / 1⅔ cups fine wholemeal (whole wheat pastry) or chapatti flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon or mixed spice
  • 3 TBSP water

Instructions
 

  • Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
  • Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
  • Pre-heat the oven to 160C (160C for fan also) / 325F.
  • Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Add 3 TBSP water and stir until thoroughly combined.
  • Tip the mixture into the prepared tin and level the top.
  • Bake for 1¼ hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes well.

Notes

* I often use raisins, sultanas, goji berries, candied citrus peel.
Keyword Dairy-Free, Egg-Free, Tea Loaf, Vegan Cake, Vegan Treats
Tried this recipe?Let us know how it was!

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English Tea Loaf (Dairy-Free | Fat-Free | Vegan)

If you make this Tea Loaf (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————————-

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Old Fashioned English Bread Pudding

Falafel Sandwich

Moroccan-Spiced Falafel

Published on by Sharon13 Comments

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* This blog post was originally posted on October 18, 2013. The page was refreshed July 2019

This week, one of my lovely readers emailed and asked whether I could share our recipe for falafel. I was more than happy to oblige! I know I’ve posted numerous pics of our falafel in the past, so this recipe share is way overdue.

My family are huge fans of home-made falafel. They’re so versatile! You can flavour them to suit your tastes, and they’re delicious eaten hot or cold.

Falafel Wrap
Continue reading “Moroccan-Spiced Falafel” →