Forget the meat: give try this vegan falafel salad recipe a try by The Suppersmith.
For this blog we are proud to provide a lovely recipe from the amazing Eleanor, founder of The Suppersmith.
For more tips and ideas check out: http://www.thesuppersmith.co.uk
Vegan falafel salad
For the falafel:
Finely chop the onion and garlic, and fry with a pinch of salt until soft (about 10 minutes).
Add in the cumin and coriander, and fry to release the flavour of the spices. Set aside to cool slightly.
Put the rest of the falafel ingredients into a food processor and blend until you have a paste that sticks together nicely.
Mix the chickpea paste with the onion and garlic until well combined.
Form the falafel into large golf ball-sized spheres (you should get 8 out of this mix).
Leave to rest in the fridge for 30 minutes.
Roast in the oven for about 20 minutes or until brown and crisp on the outside. (Feel free to deep fry if you have the right kit).
For the salad – toss the below in olive oil and roast at 190 for 40 minutes)
For the dressing – blend the below until creamy
1 large tbsp tahini
1 tsp nutritional yeast
Juice of 1 juicy lemon (approx. 2 tbsp)
Salt and pepper
1 tbsp chipotle sauce (or 1 tsp smoked paprika)
To assemble your salad
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