Blog

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

FALAFELS, CARROT & QUINOA FALAFELS, CAULIFLOWER & MILLET FALAFELS

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. 

These popsicles are just a wee bit elegant; beautiful for dessert at summer parties. I chose to feature a stone fruit and berry, so you could similarly choose any stone fruit, berry combination you favour that would work well with coconut milk. I chose to use frozen blackberries because their cost is never cheap where I live, yet fresh fruit would be equally delicious. The apricots I used were at the stage of firm ripe to just turning soft, for maximum sweetness. I especially love the flavour combinations of the sweet apricot with the acidic blackberry, combined with the creamy coconut and a hint of vanilla.

Health benefits:

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

BASIC FALAFELS

 Makes 12 small falafels

V, GF, NF

 

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

Makes 16 small falafels

V, GF, NF

 

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

Makes 16 small falafels

 V, GF, NF

 

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!