And a happy (almost) start to the week to you all!
Before we moved to Hong Kong we were pretty set in our 'Meatless Monday' routine. And we loved it.
I had always been someone for whom the 'meat' of any dish was the star attraction, and the veggies an important, but largely only supporting role.
Meatless Mondays changed all that for us: it encouraged me to find new chefs, cooks, blogs. New ideas, new ways with vegetables . . . new vegetables even!
Donna Hay will be known to many of our Australian & New Zealand readers. Her recipes are completely wonderful. Always easy to execute, and oh so yummy.
This recipe is inspired by her 'Carrot & Quinoa Falafels'. There are a few tweaks to her original recipe, due to a combination of what I had available in my pantry, and the inability in Hong Kong to get everything on your grocery list, even after visiting multiple supermarkets!
My 'Almost' Carrot & Quinoa Falafels
- 1 LARGE (150G) CARROT, PEELED, GRATED
- 1/2 CUP (85G) QUINOA FLAKES+
- 1/2 CUP QUINOA FLOUR
- 1/4 CUP PARSLEY LEAVES, CHOPPED
- 1/C CUP CHIVES, CHOPPED
- 1 ONION, SLICED
- 400G CAN CHICKPEAS, DRAINED AND RINSED
- SEA SALT AND CRACKED BLACK PEPPER
- TO SERVE:
- STORE-BOUGHT TORTILLA WRAPS
- STORE-BOUGHT HUMMUS
- PAN FRIED KALE
- OVEN ROASTED CAPSICUM
Place the carrot, both types of quinoa, coriander, onion, chickpeas, salt and pepper in a food processor and process until just combined. Roll your desired amount into a ball, and flatten slightly. I used a 1/4 measuring cup to scoop out the mix in the size I wanted.
Get a deep saucepan, and half fill it with sunflower oil and place over medium heat until the temperature reaches 160°C on a deep-frying thermometer. If you don't have a thermometer, take a small amount (1/4 teaspoon) of the mix, and carefull drop it into the pan. If it sizzles, the oil is hot enough.
Cook the falafels in batches, for 2–3 minutes or until golden and crunchy. Drain on paper towel.
Take a tortilla wrap, add a falafel, and whatever combo of hummus, kale, and oven roasted capsicum you like. Makes 10.