Makes between 10 and 15 falafel
Prep time 40 mins
Ingredients
For the falafel
2 cups dried chickpeas (soaked overnight in warm water)
3 tbsp. chickpea flour
1 tbsp. cumin
1 tbsp. olive oil
½ lemon juiced
1 tsp. turmeric
Salt and pepper
2 cloves garlic
1 handful chopped fresh parsley
For the zoodles:
Long zucchini
rock salt
For the pistachio pesto:
2 cups fresh basil
2 cloves garlic
½ cup raw pistachios
1 tbsp. lemon juices
½ tsp. salt (or more to taste)
1/3 cup good olive oil
¼ cup shredded parmesan cheese
For the beetroot crisps:
2 beetroots
salt and pepper
Chopped fresh rosemary
Method
For the falafel
Preheat oven to 180 degrees. Combine all ingredients in food processor until all ingredients are combined. You may need to scrape down the sides and repeat.
Adjust seasoning if necessary. Line a baking tray with baking paper. Scoop 1 large tablespoon of the mixture and form into small patties. Bake in the oven for 10-12 minutes then flip over and bake on the other side till golden brown and slightly firm on the outside.
For the zoodles:
Spiralise zoodles using a spiralizer and season with rock salt and set aside.
For the pistachio pesto:
Pulse garlic, pistachios, basil, lemon juice and salt till finely chopped.
Add olive oil gradually and add cheese till well combined.
For the beetroot crisps:
Preheat oven to 180 degrees.
Wash and peel the beetroots. Grate or use the mandolin to cut into thin slices.
Line a tray with baking paper. Toss the beetroot slices with salt pepper and chopped fresh rosemary and separate onto the baking tray. Bake for 25-30 minutes, turning the chips roughly every 10 minutes. They are done once slightly browned and crispy. Leave to cool.
To plate
Mix zoodles with pistachio pesto, top with turmeric falafel and top it off with the beetroot crisp.
COOKS TIP:
I like to add a drizzle of Greek yoghurt on top to add that extra bit of flavour;
mix Greek yoghurt with lemon juice, salt, pepper and olive/flaxseed oil.
