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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

FALAFELS - BASIC, CARROT & QUINOA, CAULIFLOWER & MILLET

My hairdresser comes from New Zealand, and when I told her of our proposed road trip in the South Island of New Zealand, she gushed, “You have to buy a Fergburger in Queenstown!” Hubby and I cased out the Fergburger cafe as we drove past on our way to Glenorchy, and saw a long line of people. On the pier at Glenorchy, we chatted with a couple about our shared adventures, and found they’d avoided the long line at Fergburger by going when they opened in the morning. That night we enquired at Fergbakery when they opened. 

Early next morning, we ordered two plantbased burgers: ‘Holier Than Thou’ with tempura tofu, and ‘Bun Laden’ with falafel patties. I found the ‘Bun Laden’ burger’s sauces with the falafels to be delicious, a taste sensation! This incredible burger inspired me to create a few plantbased falafels; so the basic falafels, carrot and quinoa falafels, cauliflower and millet falafels came to be. The flavours are intensified with complementary herbs and spices, and coconut yogurt is used as a binding agent and to provide moisture. In recipes>basic you can find a garlic and lemon aioli recipe, which will add zing to your burger, pita or salad.

Health benefits:

·       Chickpeas provide 15 grams of protein for every cup. They’re a rich source of dietary fibre, manganese and iron.

BASIC FALAFELS

 V, GF, NF

 Makes 12 small falafels

 

400 grams (14 oz.) chickpeas

2 cloves garlic, minced

1 shallot, finely chopped

1 tablespoon raw sesame seeds

¼ cup fresh parsley, finely chopped

¼ cup fresh coriander, finely chopped

1 teaspoon ground cumin

¼ teaspoon harissa powder

1 tablespoon quinoa flakes

2 tablespoons coconut yogurt

salt and pepper

 

Into a blender or food processor, add chickpeas, garlic, shallot, sesame seeds, parsley, coriander, cumin, harissa powder, quinoa flakes, yogurt, salt and pepper, and pulse until combined into a crumbly dough. You will need to scrape down the sides a few times. Check flavour and adjust to personal taste. Roll mixture into balls, washing your hands frequently so the dough doesn’t stick.

Choice of cooking steps:

1.     Heat a heavy fry pan on medium heat with a generous coating of oil, and fry the falafels for 2-3 minutes on each side until both sides are golden brown and crunchy. Bake in a preheated 230’C (450’F) oven for 15 minutes.

2.     Preheat the oven to 230’C (450’F), and place on a baking tray lined with baking paper and bake for 20 minutes, flipping the falafels at the halfway point so they don’t burn on the bottom.

Falafels are best eaten immediately. Serve drizzled with garlic and lemon aioli and salad on a pita or burger, green wraps or a salad.

Enjoy!

CARROT & QUINOA FALAFELS

 V, GF, NF

 Makes 16 small falafels

 

400 grams (14 oz.) chickpeas

4 cloves garlic, minced

1 shallot, finely chopped

1 tablespoon raw sesame seeds

¾ cup carrot, grated

¼ cup fresh parsley, finely chopped

¼ cup fresh sage, finely chopped

¼ teaspoon harissa powder

1 teaspoon ground cumin

½ cup quinoa flakes

2 tablespoons coconut yogurt

salt and black pepper

 

Into a blender or food processor, add chickpeas, garlic, shallot, sesame seeds, carrot, parsley, sage, harissa, cumin, quinoa flakes, coconut yogurt, salt and pepper and pulse until combined into crumbly dough (not paste). You will need to scrape down the sides a few times. Check flavour and adjust to personal taste. Roll the mixture into small balls, washing your hands frequently so the dough doesn’t stick.

Choice of cooking steps:

1.     Heat a heavy fry pan on medium heat with a generous coating of oil, and fry the falafels in batches for 2-3 minutes until both sides are golden brown and crunchy. Bake in a preheated 230’C (450’F) oven for 15-20 minutes.

2.     Preheat the oven to 230’C (450’F), and place on a baking tray lined with baking paper and bake for 25 minutes, you may flip the falafels at the halfway point to prevent burning on the bottom.

Serve drizzled with garlic and lemon aioli and salad on a pita or burger, green wraps or a salad.

Enjoy!

CAULIFLOWER & MILLET FALAFELS

 V, GF, NF

 Makes 16 small falafels

 

400 grams (14 oz.) chickpeas

4 cloves garlic, minced

1 shallot, finely chopped

1 tablespoon raw sesame seeds

¾ cup cauliflower, roughly chopped

¼ cup fresh coriander, finely chopped

¼ cup fresh parsley, finely chopped

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper, to taste

½ cup millet flakes

2 tablespoons coconut yogurt

salt and black pepper

 

To a blender or food processor, add cauliflower and pulse until it’s a crumb consistency. Add chickpeas, garlic, shallot, sesame seeds, coriander, parsley, smoked paprika, cayenne pepper, millet flakes, coconut yogurt, salt and pepper, and pulse until combined into crumbly dough (not paste). You will need to scrape down the sides a few times. Check flavour and adjust to personal taste. Roll the mixture into small balls, washing your hands frequently so the dough doesn’t stick.

Choice of cooking steps:

1.     Heat a heavy fry pan on medium heat with a generous coating of oil, and fry the falafels in batches for 2-3 minutes until both sides are golden brown and crunchy. Bake in a preheated 230’C (450’F) oven for 15-20 minutes.

2.     Preheat the oven to 230’C (450’F), and place on a baking tray lined with baking paper and bake for 25 minutes, may flip the falafels at the halfway point to prevent burning on the bottom.

Serve drizzled with garlic and lemon aioli and salad on a pita or burger, green wraps or a salad.

Enjoy!