International Falafel Day 2021: 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 walnuts. Enjoy!
Walnut And Carrot Falafel Recipe By Chef Sabyasachi Gorai
This healthy and easy Walnut and Carrot Falafel make for a delicious high-fibre and high-protein vegan, gluten-free snack or meal! It pairs with Cilantro and Turmeric Sunflower Sauce.
- 300g of chickpeas (soak at least 15 hours)
- 100g of chopped walnuts
- 1 onion
- 4 medium carrots
- 2 teaspoons chopped parsley
- 2 teaspoons chopped cilantro (optional)
- A pinch of cumin
- A bit of salt Pepper to taste
- Soak the chickpeas for 15 to 20 hours, then drain the water and dry for a while on an absorbent paper.
- Chop the chickpeas until they have a gritty texture.
- Chop onion, parsley, carrots and cilantro into small pieces and add to the chickpeas. Then add cumin, salt and pepper to taste.
- Add the chopped walnuts, mix well and form balls. If it is too moistened, you can add a little oatmeal, chickpeas or whole wheat.
- In the oven tray lined with vegetable parchment paper, bake the balls at 180°C for 15 to 20 minutes. Then, turn and bake them for another 12 to 13 minutes. Serve Hot!
Sweet Potato Walnut Falafel Bowls By Chef Sabyasachi Gorai
Preparing a batch of walnut and sweet potato falafels makes mealtime light during the week. Tahini sauce keeps it exciting with vegetables and grains.
- 1 sweet raw potato, cut and peeled into chunks
- 1 cup cooked quinoa
- 1/2 cup walnut halves
- 1 teaspoon sea salt
- 1/2 teaspoon each: onion, garlic powder and ground cumin
- 1/2 cup flour
- 1 egg vegetable oil for frying
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1-2 tablespoons of water and maple syrup (pure)
- 1/4 teaspoon of garlic powder and ground cumin
- Salt to taste
- 4 cups coarsely chopped curly kale
- 1-2 cups of julienned carrots and cooked quinoa
- 1 avocado, sliced Toasted chopped walnuts and minced red onion (optional garnish)
- Put the sweet potato in a food processor and beat it until finely minced. Add walnuts, seasonings, quinoa and beat until all pieces are uniform in size. Add egg, flour and beat again until mixed well, scraping the sides as needed.
- Shape the mixture into 16 equal balls. (Using wet hands will keep the mixture from sticking.)
- 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.
- In a little dish, whisk all dressing ingredients together.
- 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.