Falafel with beetroot and goat cheese

University. Work. Going out. Being creative. Sleeping? Find the mistake in the row. It’s time for energy boosting! Enjoy - it’s really good and I’m so happy to have found out that sprouting is the key to a peaceful gut.

For 1 Portion:

Falafel

  • 100 g (sprouted) chickpeas
  • 1 tbsp flour
  • 1/2 tsp baking powder
  • 1 tsp cumin seeds
  • 1 tsp chopped parsley
  • 1/2 onion
  • 1 garlic clove
  • 2 tbsp coconut or olive oil
  • 1 tsp wheatgrass powder (optional)

Beetroot Sauce

  • 1 cooked beetroot
  • 1 tbsp tahin
  • 1 tbsp apple cider vinegar
  • 1/2 tsp fennel seeds
  • 1/4 tsp cardamom
  • salt
  • pepper

To serve

  • goat cheese
  • radicchio leaves

Cook the sprouted chickpeas for about 15 Min. Rinse and put them into a blender with flour, baking powder, cumin, parsley, onion, garlic and oil. For a healthy twist add wheatgrass powder. Form balls and bake for 15 Min. on 200°C in the oven.

Mash beetroot and mix with the rest of the ingredients. If you want, you can add goat cheese to your beetroot sauce, it gives a creamier texture and connects very good with the earthy beetroot taste.

Serve your falafels in radicchio leaves and sprinkle with cheese.

Notes

Created - Vor 1 Monat

This post has - 11 Anmerkungen

  1. von geschmackvollgeniessen gepostet
 
 
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