If I'm honest, which I am, these were a happy accident! In stuffing up the tahini dressing to go on top of these falafels, I decided to add it into the mix and oh my! The result is a creamy, gooey texture on the inside with a delicious crunch on the outside. YUM!
For those who are looking for a grain free, legume free, vegan falafel, these are a winner!
Did you know quinoa is a seed? Yup! And it's rich in protein, magnesium, phosphorus and B Vitamins, a great addition to the weekly meal plan!
Without further ado, here's the recipe:
Ingredients:
1 medium sweet potato
2 cups cooked quinoa
6 garlic cloves, crushed
1/2 red onion, finely diced
2 tbsp smoked paprika
1 tbsp cumin
1/2 tbsp turmeric powder
1/4 cup thyme leaves, finely chopped
1/4 cup tahini
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tsp salt
2 tsp pepper
***Optional: add 1 tsp chilli powder for a kick
Method:
Preheat your oven to 200°C and prepare 2 baking trays by lining them with baking paper.
In a pot on the stove, boil the sweet potato and cook the quinoa in separate pots.
Once the sweet potato is soft, drain the liquid and add to a large bowl.
Add in all the other ingredients and stir well to combine. The mixture should be slightly sticky.
Grab an ice cream scoop, or dessert spoon, and spoon out roughly 2 tbsp mixture per falafel and place onto the prepared baking tray.
Bake in the oven for 35 minutes, or until the outside is crispy.
Serve with a side salad and some aioli or guacamole. You can find the recipes for both here
Enjoy!
Share the love and tag me in your recreations on Instagram and Facebook! @jennas_nourishing_life
Happy Day!
Jenna Poole
Clinical Nutritionist
Comentários