SERVES: 2 | PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES
I crave fresh salads at this time of year and adding vegetable protein with a delicious dressing is a winner for me. This recipe for carrot and spinach falafel can be adapted depending on what you have to hand. Adding the vegetables gives them a spike of both colour, and nutrition. They keep really well for salads and wraps, and are also great added into a shakshuka.
For the falafel:
· 1 carrot grated
· 1 large handful of spinach
· 2 garlic cloves, minced
· 1 handful of chopped coriander
· ½ tsp ground cumin
· ½ tsp ground coriander
· 1 tin of chickpeas
· 1 tbsp cornflour
For the tahini dressing:
· 2 tbsp tahini
· 1 tbsp olive oil
· 1 tbsp water
· 1 tsp maple syrup
· Juice of 1 lemon
1. Preheat the oven to 200’c fan. Drain the chickpeas, but reserve 2 tbsp’s of the liquid to bind your falafel (known as aquafaba).
2. Add the falafel ingredients to a blender with the aquafaba, season and blitz until it forms a rough paste. (You could also mash the chickpeas with a fork, before combining with the other ingredients).
3. Use 2 spoons to form the mix into 12 balls. Ideally, chill for 30mins if you can.
4. Place on a lined baking tray, drizzle with olive oil and bake for 15 minutes until turning golden.
5. Meanwhile make your dressing by combining the ingredients, I like to blitz.
6. Assemble your salad leaves, top with warm falafel, and drizzle with the tahini dressing.
Nutrition information per person: 360 calories/30g carbs/18g fat/15g protein.
Recipe in collaboration with https://harvestday.ie/
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