Falafel wraps-the healthy way

Falafel wraps-the healthy way

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So who would have thought that a combination of seeds  rolled together, baked for 40 minutes could produce these wonderful tasty falafels? I for one was very impressed and they are no deep fat fryer in sight!

Cooking a variety of seeds at low temperature protects the essential fats and ensures the flavour stays fresh.

Falafels are my favourite food (being Egyptian this is pretty predictable I guess) and even more so with this new healthy version that doesn’t involve frying them, and are 100% dairy and wheat- free.

The following recipe makes around 15 falafels, but that depends on how small you make the balls, I made them bite- sized:)

Ingredients:

130g of ground raw flax seed

170g of ground almonds

100g raw sesame seeds

150g of raw sunflower seeds (soaked for 30 mins and drained)

2 peeled carrots, grated

2 large mushrooms diced

1/2 small onion chopped into small pieces

3 tbsp of olive oil

1 garlic clove, finely chopped

pinch of salt

3/4 tsp of cumin

1tsp dried ground coriander

1tsp of lemon juice

pepper to season

2-3 tbs of olive oil

To serve:

Mint yoghurt with a hint of red chilli for that extra kick

2-3 chopped tomatoes

ice berg lettuce leaves

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1-Pre- heat oven to 110 degrees celsius

2- Throw together the flax seeds and sesame seeds in a bowl and put to one side.IMG_4337

3- Mix the carrots, mushrooms, onions, garlic and 2 tablespoons of olive oil in a separate bowl with a pinch of salt.

4-Blitz  the sunflower seeds and almonds in a food processor to a crumbly mixture.

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5- Add the vegetable mix to this nut mixture with the cumin, lemon juice and dried coriander. Add a little olive oil if needed.

6-Important to mix very well and season with ground black pepper

Get ready for the messy bit.  Tip: fill a small bowl with some water to wet your hands to help form the falafel balls

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7- Form small balls of the mixture, slightly wetting hands in between and roll in the seed mixture you put aside earlier and place on a well-greased baking tray and cook for 40 minutes. Do not overcook, they should come out slightly moist.

8-Break away ice berg lettuce and place on a plate and arrange your falafels.

9- Drizzle your mint sauce with some chopped tomatoes around the falafels.

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The picture speaks for itself pretty much:) There is nothing better than the crunchy feel of seeds dipped in yoghurt.

I should add that my processor decided to die on me so from the pics the flaxseed are whole, not ground.

You can try adding ground pistachios in the seed mix as well if you are a lover of pistachios:)

I would love to hear your comments on this. Please reply below.

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