Falafel is a plant-based snack, that is gaining popularity all across the world. Traditionally made with soaked chickpeas and herbs, it is being reimagined in delicious new ways. It’s International Falafel Day on June 12th and to celebrate we bring you the best falafel recipes with the added goodness of California walnuts. Enjoy!
Sweet Potato Walnut Falafel Bowls
1 raw sweet potato, peeled and cut into chunks
1 cup cooked quinoa
1/2 cup California walnut halves
1 teaspoon sea salt
1/2 teaspoon each: ground cumin, onion powder and garlic powder
1/2 cup flour
Vegetable oil for frying
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon pure maple syrup
1/4 teaspoon each: ground cumin and garlic powder
Salt to taste
4 cups loosely packed curly kale, very coarsely chopped
2 cups cooked quinoa
1 cup julienned carrots
1 avocado, sliced
Toasted chopped California walnuts and minced red onion (optional garnish)
1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts and seasonings and pulse until all pieces are uniform in size. Add flour and egg and pulse again until well mixed, scraping down the sides as needed.
2. Shape mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
3. Heat oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel lined tray.
4. Whisk together all dressing ingredients in a small bowl.
5. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion if desired.
California Walnut And Carrot Falafel
300g of chickpeas (soak at least 15 hours)
100g of chopped California walnuts
4 medium carrots
2 teaspoons chopped parsley
2 teaspoons chopped cilantro (optional)
A pinch of cumin
A pinch of salt
Pepper to taste
1. Soak the chickpeas for 15 to 20 hours, then drain the water and dry for a while on an absorbent paper.
2. Chop the chickpeas until they have a gritty texture.
3. Chop onion, parsley, carrots and cilantro into small pieces and add to the chickpeas. Then add cumin, salt and pepper to taste.
4. Add the chopped walnuts, mix well and form balls. If it’s too moist, you can add a little oatmeal, chickpeas or whole wheat.
5. In the oven tray lined with vegetable parchment paper, bake the balls at 180°C for 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Serve Hot!
California Walnut Falafel and Quick Pickled Radish Buddha Bowl
For the quick pickled radishes:
1 small red onion
50 ml rice vinegar
For the falafel:
400g of chickpeas, drained
1 clove of garlic
1 tablespoon ground cumin
80g California walnuts, toasted (plus a few extra halves to garnish)
Medium bunch of coriander (reserving a few leaves for garnish)
1 tablespoon olive oil
1 pouch of pre-cooked quinoa
2 teaspoon olive oil
4 tablespoon hummus
2 handfuls of green salad leaves
1 piece of flatbread, toasted
1. To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.
2. Zest and juice the lime and add to the bowl along with the rice vinegar. Put to one side whilst you prepare the remaining ingredients.
3. Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.
4. Roll into 8 walnut-sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.
5. Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.
6. Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.