KALE AND PUMPKIN FALAFELS WITH PICKLED CARROT SLAW
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Provided by Donna Hay
Categories HarperCollins Fall Winter Kale Pumpkin Chickpea Carrot Vegetarian Soy Free Peanut Free Wheat/Gluten-Free Halloween
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 220°C (425°F).
- Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
- To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
- To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD
Try these easy falafels with cauliflower tabbouleh and pickled carrot, cucumber and chilli salad. Tasty and healthy, they serve up all five of your five-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 20
Steps:
- Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
- Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
- Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.
Nutrition Facts : Calories 400 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
KALE AND CARROT SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the kale, carrots and radishes to a large bowl.
- Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
- Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.
FESTIVE PUMPKIN FALAFEL
My pumpkin falafels are a healthy twist on the classic. Pumpkin adds a light sweetness to the vegan falafel while keeping the patties moist. Serve sandwich-style, as an appetizer over a bed of greens, or with soup and salad. Top these beauties with maple tahini sauce. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes., Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita halves with maple tahini sauce and optional toppings as desired.
Nutrition Facts : Calories 469 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 1132mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 8g fiber), Protein 14g protein.
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