Spiced Parsnip And Coconut Falafel Recipes

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SPICED PARSNIP SOUP



Spiced parsnip soup image

This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h10m

Number Of Ingredients 15

small knob of butter
1 onion , sliced
2 garlic cloves , sliced
small piece fresh root ginger , peeled and sliced
6 large parsnips , peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
2 cardamom pods
1 tbsp garam masala
1.2l vegetable stock
150ml pot double cream
1 tsp olive oil
1 tsp toasted cumin seeds
1 red chilli , deseeded and sliced
coriander leaves

Steps:

  • Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
  • Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium

SPICED PARSNIP SOUP



Spiced Parsnip Soup image

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Steps:

  • Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  • Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g

SPICY BAKED FALAFEL WITH TZATZIKI



Spicy Baked Falafel with Tzatziki image

These well-seasoned baked falafel, with a little bit of heat and accompanied by a cool tzatziki sauce, are good in a pita, on a salad, or just by themselves. Enjoy!

Provided by Bradley Wiles

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h40m

Yield 12

Number Of Ingredients 24

1 (32 ounce) container Greek yogurt
1 large cucumber, peeled and finely chopped
⅓ cup freshly squeezed lemon juice
2 tablespoons garlic powder
1 tablespoon white sugar
1 teaspoon lemon zest
8 leaves fresh mint, finely chopped, or more to taste
1 teaspoon chopped fresh dill
2 whole jalapeno peppers
½ bunch parsley
1 bunch green onions, root ends removed
4 cloves peeled garlic
3 (16 ounce) cans chickpeas - rinsed, drained, and dried
2 eggs
½ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon Greek seasoning
1 tablespoon ground cumin
1 tablespoon salt, divided
½ tablespoon smoked paprika
½ tablespoon ground black pepper
½ tablespoon chile powder
1 cup chickpea flour
½ cup olive oil, divided

Steps:

  • Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
  • Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
  • Line a rimmed baking sheet with parchment paper and brush with some olive oil.
  • Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
  • Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 40.4 g, Cholesterol 44.3 mg, Fat 19.4 g, Fiber 6.7 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 1105.5 mg, Sugar 6.3 g

SPICED PARSNIP SOUP



Spiced Parsnip Soup image

Make and share this Spiced Parsnip Soup recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 ounce butter
1 onion, sliced
2 garlic cloves, sliced
1 teaspoon gingerroot, peeled and chopped
6 large parsnips, peeled and chopped
1 teaspoon cumin seed
1 teaspoon coriander seed
2 cardamom pods
1 tablespoon garam masala
5 cups vegetable stock
1/2 cup heavy cream
1 teaspoon olive oil
1 teaspoon toasted cumin seed
1 red chili pepper, deseeded and sliced
2 tablespoons cilantro leaves

Steps:

  • Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.
  • Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.
  • Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
  • Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.

Nutrition Facts : Calories 108, Fat 10.3, SaturatedFat 5.9, Cholesterol 32.2, Sodium 24, Carbohydrate 4, Fiber 0.6, Sugar 1.2, Protein 1

SPICED PARSNIP AND COCONUT FALAFEL



Spiced Parsnip and Coconut Falafel image

A different and slightly sweeter take on the original - just wonderful for canapes and nibbles. Serve with tahini cream sauce or houmous loosened with greek yoghurt. This started life as a Sophie Grigson recipe

Provided by lindseylcw

Categories     Coconut

Time 20m

Yield 12 balls, 12-14 serving(s)

Number Of Ingredients 10

1 lb parsnip, peeled
1 tablespoon toasted desiccated coconut
1 tablespoon Greek yogurt
1 ounce butter
1 large beaten egg
4 ounces fresh breadcrumbs
1 1/2 teaspoons curry powder
salt and pepper
vegetable oil (for frying)
1/4 cup sesame seeds

Steps:

  • Boil parsnips until tender.
  • Drain and mash well.
  • Mix with rest of ingredients except oil and sesame seeds.
  • Taste and season well.
  • Chill in fridge until firm (approx 2 hours).
  • Shape into small balls, coat with sesame seeds.
  • Fry for 2-3 mins each side until golden brown.

Nutrition Facts : Calories 108.7, Fat 4.6, SaturatedFat 1.8, Cholesterol 20.6, Sodium 97.6, Carbohydrate 14.7, Fiber 2.8, Sugar 2.6, Protein 2.8

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