Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce

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Baobab Carrot Falafel with Pea and Basil Hummus and a Tahini Sauce

Part 3 of my collaboration with PONA.  If you have already added baobab to your smoothie bowl, yoghurt and cakes then why not try adding it to a savoury dish!  I have been really surprised just how versatile baobab can be.  These Baobab Carrot falafel are so good and easy to make.  Not only have I packed the bowl with loads of fresh veggies, but the baobab adds an extra nutritional boost.  Baobab can be particularly beneficial for vegans as it is packed full of Vitamin C and iron (vitamin C is necessary for the absorption of iron).  The baobab also really brings out the sweetness of the carrot and its addition removed the need to add flour to the recipe.

It may be raining here in Helsinki, but I guarantee this light fresh dish will make you feel like summer has come.  The crispy falafel work well hot or cold, so can easily be made in advance for a summer picnic or a party.  I recommend making the fresh, zingy pea hummus the day you intend to eat it, or the hummus will lose some of its vibrant green colour.  You can also serve the falafel in wraps, with homemade flatbreads, or as a tasty canapé topped with a spoon of hummus and some fresh micro herbs.

If carrot is not you thing then why not try my Beetroot Falafel Bowl and simply replace the flour with health-boosting baobab.

Finally remember you still have chance (until 24.6) to get a 20% discount off your order from PONA with my exclusive discount code VEGEBRIT. Click on the link or visit http://www.pona.fi/shop.

So why not start your summer off on the right foot and give baobab and my falafel a try, you definitely won’t regret it!

Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce – serves 4

For the Baobab Carrot Falafel:

250 g organic dried chickpeas, soaked overnight, drained and rinsed (I used Makrobios)

a handful of fresh coriander

a small red onion, finely chopped

2 small carrots, grated

a good pinch of smoked paprika

a good pinch of cardamom

a good pinch of cayenne pepper

4 tsp of PONA‘s organic Baobab powder

salt and pepper

oil for frying

 

For the Pea Hummus:

200 g frozen peas, defrosted

1 tsp of dried cumin

a handful of fresh basil

a splash of olive oil

a squeeze of fresh lemon or lime juice

salt and pepper

 

For the tahini sauce

1 dl of extra thick coconut milk

1 tbsp tahini

Fresh vegetables, leaves etc to serve

Start by making the pea hummus and tahini sauce.  For the hummus, add all the ingredients into a food processor and season.  Pulse, adding a little extra oil or water if necessary, until you have a hummus like texture.

To make the sauce, simply whisk the coconut milk and tahini together until smooth.

For the hummus, squeeze as much liquid as possible from the grated carrots and then add with all the other falafel ingredients into a food processor.  Season with salt and pepper.  Pulse until the falafel begin to come together.  You may have to do this in batches if you have a smaller machine.  The falafel will be easier to form if some of the mix is more finely blended.  Shape the mixture into falafel balls or mini patties, it should make around 30 falafel.  If you find that your mix falls apart it may be as you have left too much liquid in the carrots.  You can solve this by adding a little chickpea/ gluten free flour.   Shallow fry in batches until golden brown and crispy.

I served my falafel in a bowl with lambs leaf lettuce, chopped carrot, pepper, radish, avocado, cucumber, spring onion, yellow tomatoes and a mound of fresh pea hummus.  I then drizzled my falafel with a generous helping of tahini sauce

 

 

 

 

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Beetroot Falafel Bowl

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Beetroot Falafel Bowl

Just a quick post today! I am super busy at the moment with a number of exciting projects – watch this space for more details coming soon.

I love falafel.  They are so easy to make, but so good.  These beetroot falafel use dried chickpeas, which I think give a better texture.  The beetroot adds a little sweetness, which fits perfectly with a tahini dressing and some crunchy salad.

Beetroot Falafel – makes around 15- 20 falafel depending on their size

250 g dried chickpeas, soaked overnight, rinsed and drained

1 small red onion finely chopped

1 clove of garlic, chopped

2 tbsp flour/ chickpea flour (for gluten free falafel)

A good pinch of salt

1 medium sized beetroot, peeled and finely grated

3 tsp dried cumin

a good pinch of cayenne pepper

a handful of chopped parsley

a good pinch of ground cardamom

oil for frying

Add the dried chickpeas to a food processor and pulse until roughly chopped and beginning to come together.  Add all the other ingredients and pulse until well mixed. You should be able form the mixture into falafel sized balls.  If the mixture won’t come together try adding a little more flour or pulsing the mixture again so it has a finer texture.   Make sure the balls are firmly pushed together or they will break up when frying.

Heat a deep pan of oil, test the temperature by dropping in a small amount of mixture.  It should bubble, but not so furiously that it quickly burns.  Cook the falafel in batches until  they turn crispy and golden brown (around 6 – 8 mins)

Remove the falafel with a slotted spoon and place on some kitchen paper to soak up any excess oil.

I served my falafel with green salad, sliced tomatoes, cucumbers and peppers and strips of grated carrot.  I also made a quick tahini sauce by stirring a couple of teaspoons of tahini into a plant based creme fraiche.