Friday, April 3, 2015

Red Lentil Chickpea Falafel with Smoky Red Cabbage Pineapple Slaw


Red Lentil Chickpea Falafel with Smoky Red Cabbage Pineapple Slaw
This falafel recipe is the same as a post from last year except this one is topped with a smoky red cabbage pineapple slaw and spicy sunflower cream instead of sauerkraut and tahini, also very good. I lightly fried the chickpea falafels and finished in the oven for 20 minutes. 

Note: Baking these always result in cracking of the falafel but the inside is very moist, and once the sauce is added, it doesn’t matter. 
Enjoy!!!!
Xoxo Diana

Pitas home made using this recipe so easy and delicious that I may never purchase them from a market ever again!

Red Lentil  & Chickpea Falafel 
makes 15 falafels 1.5 oz each
Ingredients
1 ¼  cup cooked red lentils  - not soupy
15 oz of chickpeas rinsed and drained - or fresh chickpeas cooked in advance
1/2 medium onion chopped small
1 large carrot grated
2 cloves garlic minced
1 tsp smoked paprika - I love Spanish paprika
½ chipotle pepper in adobe sauce
1 ½ tsp ground cumin
1/4 tsp cayenne
1 ½  tsp sea salt
3 tbsp fresh cilantro chopped
3 tbsp fresh parsley chopped
1/2 cup rolled oats - gf - spice grinder to make a slight flour
Small pita pockets


Method
1. Rinse the red lentils using a strainer under running water until it is no longer foamy. Add the lentil to a medium pot with water. Bring to a boil then turn down heat to very low and simmer covered for 13 minutes – until water is all absorbed. Remove from heat - transfer to bowl and let cool a bit.

2. Saute the onion and carrot in coconut oil with hefty pinch of sea salt for 5 minutes then add the garlic and sauté one minute. Remove from heat

3. Pulse chickpeas in food processor until crumbly, transfer to a large bowl add the onion, garlic and carrot followed by the paprika, minced chipotle pepper, cayenne, sea salt, cilantro, parsley, and red lentils. rolled oats and mix very well, season to taste. The mixture should be moist and firm and hold together when formed into a ball. 
Form each ball into 1.50 oz and place on parchment lined baking sheet


Heat oil in pan and lightly fry the patties 1.5- 2 minutes on each side, and transfer to paper towel lined sheet or plate.
Pre heat oven to 375 rack in middle

Lightly Fry 
1. Add a little high heat oil to a pan and cook the patties 2 minutes on each side transfer to paper towel lined baking sheet or plate. 


OR Bake 
Pre heat oven to 375 rack in middle

And bake for 25 minutes on parchment lined baking sheet. The result will be a little drier.

Meanwhile make the slaw


Smoky Red Cabbage Slaw with Pineapple 
4 cups thin sliced red cabbage or napa, or combination then chopped 
1 cup small diced fresh pineapple
1 large carrot grated
handful fresh chopped cilantro
minced fresh mint
toasted pepitas chopped

Dressing
2 tbsp fresh lime juice
2 tbsp extra virgin olive oil
1 tbsp pure maple syrup
¼ tsp smoked paprika
1/8 tsp cayenne or 1 tsp sauce form chipotles in adobe sauce
sea salt to taste

Method for Slaw
add salad mixture to a large bowl, add all dressing ingredients to a small jar with lid and shake. the taste should be sweet and smoky, add the dressing to the salad

Cashew Cream
½ cup raw cashews
2/3 cup water
1 tsp maple syrup
½ chipotle pepper
½ clove garlic
1/2 tsp smoked paprika

Method for Cream
Add all to powerful blender until creamy. season with sea salt 

Plating
add falafel inside or on top of falafel with all the fixins' add more fresh cilantro on top
Enjoy
Diana xo

recipe and images may not be posted without permission. thank you



1 comment :

  1. I need try your recipe. I love falafel - best regards :)

    ReplyDelete

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