HEALTHY EATING
Recipes on page 84
Recipe on page 87
Recipe on page 86
AN ORGANIC OLIVE AND GRAIN FEAST
Menu for 6
MAIN
Falafel
SIDES
Sweet potato, beetroot and lemon purée Oven-roasted eggplant Chopped herb, tomato and cucumber salad Two-ingredient sweet potato flatbread Garlicky tahini parsley sauce
DESSERT
Chocolate mousse cake
FALAFEL
Preparation time 25 mins plus 24–36 hours soaking
Cooking time 15 mins
Makes 30–35
2 cups dried chickpeas
200g red onion, cut into chunks
2 handfuls parsley stalks and leaves
1 handful coriander stalks, leaves and roots, roots washed
2 tsp ground cumin
¾ tsp ground cardamom
1 tsp salt
½ tsp black pepper
2 Tbsp chickpea flour or teff flour(available from health food stores and online suppliers)
4 cloves garlic
1 tsp baking powder
1½ cups extra virgin olive oil, for deep-frying
1 quantity Garlicky tahini parsley sauce (see right), to serve
STEP 1 Soak chickpeas in a large bowl of water with a squeeze of lemon juice for 24-36 hours.
STEP 2 Preheat oven to 100°C fan-forced (120°C conventional).
STEP 3 Drain chickpeas, put in a food processor and pulse for a few seconds to break them down a little. Add all remaining ingredients except baking powder, pulse for 5 seconds, then stop, scrape down sides of processor and pulse again. Repeat until you have a green chickpea dough that will just hold together. It will be a bit fragile, but if it’s crumbly or completely falling apart, add a splash of water. If it’s too wet, add another tablespoon of flour. Add baking powder and pulse for a few seconds to combine, then set dough aside to rest.
STEP 4 Roll heaped tablespoonfuls of dough into falafel
