Dinner · Lunch

Purple Falafel Salad ..

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Ok. I know , Falafel isn’t meant to be purple. But I was so enthused by my Beet Burgers (made with juice pulp ) it got me thinking of more ideas. And Falafel is one of my most favourite foods on the planet, so …

These also work well in a wrap, by the way but I just decided tonight I’d go with salad, because we all know if it’s on a salad it’s healthy ….right ? (Ok , I know , I tried. But I’m not stopping eating these any time soon . Sorry, not sorry).
Besides, look how pretty they are !

Recipe :
2 Cups juice pulp (I had beetroot and carrot again)
1 Carton Chickpeas
1 Clove Garlic
1 Handful Parsley
1 Lemon juice and Zest.
2 tsp Cumin
3/4 cup Water
3tbs Ground Flax
Flour to bind ( I used Chickpea , but regular is fine )
Salt
3 tbs Corn Flour (corn starch or substitute for regular again )

Optional : wrap or selection of yummy Veg for Salad and a good drizzle of Tahini or Sweet Chilli.

Combine water and flax and leave to sit for a while.
Blitz Chickpeas in processor with Garlic and Parsley to roughly the same size as your juicer pulp stuff. Then add your pulp and give it a pulse to combine.

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All the jazzy colours start to combine.
At this point either remove blades from processor or transfer mix to bowl to mix in your Cumin, Salt and Flax egg. I Salt pretty generously here. Then zest lemon and juice it right into the bowl.

The next step can really depend on how sticky your mix is. I added a good 3 tbs of Chickpea flour here to make mine bind. You may need more or less. You need it to hold together well though.

Once you’ve got a bit of a doughy consistency. It’s time to start rolling !

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I did a big-ish inch ball. Then to get them crispy I covered them with a dusting of corn flour. I’m pretty sure for best results you should roll them in the flour , but being a naturally lazy person I find a good 30 second sprinkle with a sieve just fine…

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It looks like snow !
Sorry , I digress.
Once everyone’s happily dusted , heat a few tbs of oil in a pan . I pan fry these as opposed to deep fry. I also use Avacado oil as its safe at high temperatures so is good for this type of thing.(*** Please use something with a high smoke point. Denatured oils are not a good thing ***)

At this point I cooked them like meatballs. Dropped them in and waited to get a good seal before rolling them over.

After a few minutes and each side is nicely crisped up , you’re ready to go !

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