INGREDIENTS
2 cups (240g) frozen peas, thawed
400g (12 ½ ounce) canned chickpeas (garbanzo beans),drained, rinsed
1 clove garlic, crushed
½ cup firmly packed fresh parsley leaves
½ cup firmly packed fresh coriander ( cilantro) leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ tablespoons plain (all-purpose flour)
½ (50g) packed dried bread crumbs
1 teaspoon finely grated lemon rind
1/3 cup (80ml) olive oil
200g (ounce) baby carrots, trimmed
BEETROOT DIP
2 medium beetroot (beets) 350g), trimmed
2 whole cloves garlic, unpeeled
1 cup (100g) walnuts, roasted
2 tablespoons lemon juice
1 tablespoon hulled tahini
CARROT & TURMERIC HUMMUS
1 medium carrot (120g), grated coarsely
400g (12 ½ ounces) canned chickpeas (garbanzo beans),drained, rinsed
1 tablespoon hulled tahini
2 tablespoons lemon juice
A teaspoon freshly grated turmeric
½ tablespoon ground cumin
1 clove garlic, crushed
¼ cup (60ml) olive oil
QUINOA TABBOULEH
½ cup (100g) white quinoa, rinsed, drained
2 cups (500ml) Water
1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely
Mint leaves, chopped finely
200g (6 ½ ounces) cherry tomatoes,quartered
3 green onions (escallions), sliced thinly
1 tablespoon olives oil
1 tablespoon lemon juice
METHOD:
Make dip and tabbouleh.
To make falafel, process peas, chickpeas, garlic, herbs, spices, flour, breadcrumbs and rind until combined; season to taste. Shape 2 tablespoon amounts of mixture into balls; flatten slightly.Place on a plate or tray.
3 heat oil in a large non-stick frying pan over medium heat. Cook felafel, in batches, for 2 minuets each side or until golden and heated through.
4 serve felafel with dips, quinoa tabbouleh and baby carrots.
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