Food recipes
Carrot Falafels
Carrot Falafels
Ingredients:
1-1/2 cups (about 2 large) carrots, sliced into thick rounds
1/2 red onion, peeled and cut into two wedges
1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1/2 teaspoon high-quality curry powder
1-1/2 tablespoons rolled rye or oats
1 tablespoon sunflower seeds
1 cup cilantro, roughly chopped
1 cup flat-leaf parsley, roughly chopped
1-1/2 cups cooked or canned chickpeas, rinsed well
1/2 cup golden raisins
Directions:
salt flakes and cracked pepper
CREAMY HARISSA SAUCE
3/4 cup silken tofu
juice from 1 lemon
1 tablespoon olive oil
1–2 teaspoons harissa, to taste
1/4 teaspoon maple syrup
ADDITIONAL INGREDIENTS
1–2 tablespoons sunflower oil for frying
4 whole wheat pita breads, warmed in a low oven
snow pea sprouts (plus extra for garnish), sliced cucumber, or grated carrot
1. Preheat the oven to 400°F (200°C).
2. Arrange the chopped carrot and wedges of onion on a baking tray. Drizzle with the olive oil, sprinkle the spices on top,
along with salt flakes and cracked pepper, to taste, and then toss to coat well.
3. Place in the preheated oven for 25–30 minutes, until the carrot is golden and tender. Remove from the oven and allow to
cool.
4. Meanwhile, in a food processor, process the rolled rye or oats and sunflower seeds to form a coarse flour. Add the fresh
herbs and process for a few seconds until finely chopped.
5. Add the chickpeas, golden raisins, roasted carrot, and onions, along with all the oil and spices in the bottom of the roasting
pan, to the flour mixture in the food processor.
6. Using the pulse setting, pulse the ingredients until they just start to come together. Be sure not to overprocess the
ingredients—you want to keep some texture and not end up with a mixture that resembles hummus.
7. Using clean hands, form a large tablespoon of falafel mixture into a ball and then flatten slightly into a small round patty.
Repeat with the remaining mixture (the falafels can be made ahead of time and stored, covered in the refrigerator).
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8. Prepare the creamy harissa sauce by blending all the ingredients together, either using a stick blender or a small food
processor, until smooth. Set aside.
9. To fry the falafel, heat a small amount of sunflower oil in a heavy frying or grill pan. Alternatively, you can cook the patties
on a barbecue grill. Working in small batches, fry the falafels over medium-high heat, turning once golden on one side to
cook on the other. Remove from the pan, place on paper towels, and keep warm while you cook the remainder.
10. Serve the falafel immediately, piled into the warm pita pockets with lots of sprouts, cucumber, grated carrot, and a good
drizzle of the creamy harissa sauce.
84
Grilled Mushrooms on Rye with Fresh Tomato
Salsa and Creamy Horseradish Sauce
PREP TIME: 35 MINUTES • SERVES: 4
If using fresh horseradish, reduce the amount, adding a little at a time. Alternatively, try whole-grain mustard. Use arugula or
cress in place of the sprouts if you prefer. This recipe also makes a great veggie burger with a seeded bun instead of the rye.
Ingredients:
1-1/2 cups (about 2 large) carrots, sliced into thick rounds
1/2 red onion, peeled and cut into two wedges
1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1/2 teaspoon high-quality curry powder
1-1/2 tablespoons rolled rye or oats
1 tablespoon sunflower seeds
1 cup cilantro, roughly chopped
1 cup flat-leaf parsley, roughly chopped
1-1/2 cups cooked or canned chickpeas, rinsed well
1/2 cup golden raisins
Directions:
salt flakes and cracked pepper
CREAMY HARISSA SAUCE
3/4 cup silken tofu
juice from 1 lemon
1 tablespoon olive oil
1–2 teaspoons harissa, to taste
1/4 teaspoon maple syrup
ADDITIONAL INGREDIENTS
1–2 tablespoons sunflower oil for frying
4 whole wheat pita breads, warmed in a low oven
snow pea sprouts (plus extra for garnish), sliced cucumber, or grated carrot
1. Preheat the oven to 400°F (200°C).
2. Arrange the chopped carrot and wedges of onion on a baking tray. Drizzle with the olive oil, sprinkle the spices on top,
along with salt flakes and cracked pepper, to taste, and then toss to coat well.
3. Place in the preheated oven for 25–30 minutes, until the carrot is golden and tender. Remove from the oven and allow to
cool.
4. Meanwhile, in a food processor, process the rolled rye or oats and sunflower seeds to form a coarse flour. Add the fresh
herbs and process for a few seconds until finely chopped.
5. Add the chickpeas, golden raisins, roasted carrot, and onions, along with all the oil and spices in the bottom of the roasting
pan, to the flour mixture in the food processor.
6. Using the pulse setting, pulse the ingredients until they just start to come together. Be sure not to overprocess the
ingredients—you want to keep some texture and not end up with a mixture that resembles hummus.
7. Using clean hands, form a large tablespoon of falafel mixture into a ball and then flatten slightly into a small round patty.
Repeat with the remaining mixture (the falafels can be made ahead of time and stored, covered in the refrigerator).
83
8. Prepare the creamy harissa sauce by blending all the ingredients together, either using a stick blender or a small food
processor, until smooth. Set aside.
9. To fry the falafel, heat a small amount of sunflower oil in a heavy frying or grill pan. Alternatively, you can cook the patties
on a barbecue grill. Working in small batches, fry the falafels over medium-high heat, turning once golden on one side to
cook on the other. Remove from the pan, place on paper towels, and keep warm while you cook the remainder.
10. Serve the falafel immediately, piled into the warm pita pockets with lots of sprouts, cucumber, grated carrot, and a good
drizzle of the creamy harissa sauce.
84
Grilled Mushrooms on Rye with Fresh Tomato
Salsa and Creamy Horseradish Sauce
PREP TIME: 35 MINUTES • SERVES: 4
If using fresh horseradish, reduce the amount, adding a little at a time. Alternatively, try whole-grain mustard. Use arugula or
cress in place of the sprouts if you prefer. This recipe also makes a great veggie burger with a seeded bun instead of the rye.
Printed from https://recipe.bluelayer.org/recipe/67702/carrot-falafels