Waffled Falafels and Vegetables Recipe
Introduction
Delve into the delightful world of Mediterranean cuisine with these Waffled Falafels and Vegetables, an ultimate fusion of flavors and textures that offers a high-protein vegetarian dinner option. Perfectly crisped falafels are paired with a vibrant roasted vegetable salad, creating a wholesome and satisfying meal that’s sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas), soaked overnight | 1/2 cup |
| Kabuli Chana (White Chickpeas), soaked and cooked | 1/2 cup |
| Onion, finely diced | 1 |
| Garlic, finely minced | 2 cloves |
| Parsley leaves, chopped | 2 tablespoons |
| Coriander (Dhania) Leaves, chopped | 2 tablespoons |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Dry Red Chillies or Chilli Powder | 2 or 1/2 teaspoon |
| Whole Black Peppercorns, freshly ground | 1/2 teaspoon |
| Sun Dried Tomatoes, soaked in hot water for 10 minutes | 8 |
| Salt | To taste |
| Cauliflower (gobi), cleaned and cut into florets | 1 |
| Kaddu (Parangikai/Pumpkin), diced into 1-inch pieces | 2 cups |
| Red onion, halved and coarsely sliced | 1 |
| Green olives | A few |
| Beetroot, diced and blanched | 1/4 cup |
| Mooli/Mullangi (Radish), thinly sliced | A few |
| Lettuce leaves | As required |
| Extra Virgin Olive Oil | 1 tablespoon |
| Tahini | 1 tablespoon |
| Garlic | 1/2 clove |
| Lemon juice | 2 teaspoons |
| Black pepper powder | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 320 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 45g |
| Fat | Approx. 10g |
| Fiber | Approx. 8g |
Instructions
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Preparation: Begin by gathering all ingredients and preparing your workspace. This will streamline the cooking process.
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Roasting Vegetables: Preheat your oven to 200°C (392°F). Spread the cauliflower florets and diced pumpkin on a baking sheet and roast for about 20 minutes, flipping once halfway through, until they are golden and tender.
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Mixing Salad: In a bowl, combine the salad leaves, sliced red onion, radish, green olives, and blanched beetroot. Set aside.
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Salad Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and freshly cracked black pepper until well combined. Drizzle this dressing over the salad just before serving.
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Tahini Sauce: In another small bowl, mix the tahini, minced garlic, lemon juice, salt, and pepper. Whisk until you achieve a smooth, homogeneous mixture.
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Chickpea Mixture: After soaking, drain the sun-dried tomatoes and squeeze out excess water. In a food processor, combine the overnight soaked chickpeas, cooked chickpeas, sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chili powder), salt, lemon juice, and black pepper. Pulse until the mixture is coarse.
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Combine Flavors: Add the chopped coriander, parsley, diced onion, and minced garlic to the chickpea mixture. Gently fold everything together and let it sit for about 30 minutes, allowing the flavors to meld.
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Waffling the Falafels: Preheat your greased waffle iron. Form the chickpea mixture into balls slightly larger than a lemon, then press them in the waffle iron until crispy and golden.
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Serving: Plate the waffled falafels alongside the roasted vegetable salad. Drizzle with the tahini sauce or substitute with beaten yogurt. Serve with lemon wedges for an added tang.
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Enjoy: For an ultimate weekend dinner, pair these Waffled Falafels and Vegetables with a refreshing Mediterranean cucumber salad to elevate your dining experience.
Conclusion
Indulge in this delightful Waffled Falafels and Vegetables recipe, perfect for a healthy, protein-packed meal that brings the essence of Mediterranean flavors to your table. Enjoy the vibrant colors, fresh ingredients, and the satisfying crunch of this unique dish!
