One of the great things about being a food blogger is being given the opportunity to try out new food products. I was recently sent a selection of organic quick cook grains and pulses from Clearspring along with some tamari soy sauce and a bottle of Omeg-a-day which is a flaxseed oil blend. I’ve enjoyed adding the pulses to curries and serving them with the rice trio, it makes a lovely change from my usual basmati. After being very impressed with the pulses I decided I wanted to try and make something a bit different with the mixed grains and pulses and came up with the idea for these falafels.
These falafels are made with the quick cook grains and pulses which includes Emmer wheat, barley, yellow split lentils, green split peas, red split lentils and KAMUT Khorosan wheat. When combined with the chickpeas in the falafels this provides a good source of protein and fibre for a healthy lunch or even a late summer picnic. The chilli powder does give these quite a kick so feel free to use less or leave it out if you prefer a milder flavour. I’ve baked the falafels instead of frying them, partly because it’s healthier and partly because I burnt myself quite badly last time I attempted shallow frying so it’s put me off for a while.
Ingredients – makes 25 falafels
1 tin of chickpeas or 100g dried chickpeas, soaked and cooked
100g quick cook grains and pulses, cooked following packet instructions until tender
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 heaped tbsp fresh parsley, finely chopped
2 tsp cumin seeds
1 tsp black onion seeds
2 tsp smoked paprika
1/2 – 1 tsp hot chilli powder
1 tbsp olive oil
salt and pepper
Beetroot & carrot salad
4 medium raw beetroot, peeled and coarsely grated
2 large carrots, peeled and coarsely grated
1 tbsp fresh dill, finely chopped
2-3 tbsp red wine vinegar
2-3 tbsp Omeg-a-day oil or cold pressed rapeseed oil
salt and pepper
- Start by frying the onion, garlic, cumin seeds and onion seeds in a little oil over a low-medium heat for 10 minutes until softened and the cumin is very fragrant. Remove from the heat and set aside to cool.
- Place all of the remaining falafel ingredients into the bowl of a food processor and blitz until smooth. Stop the motor and scrape down the sides of the bowl occasionally to make sure everything is incorporated, you may need to add a small splash of water to help everything come together.
- Preheat the oven to 200C and line a baking tray with parchment or a silicone baking mat. Take small walnut sized pieces of the mixture and shape into balls and place on the tray. Bake for 25-30 minutes until golden then serve warm in pitta breads with the beetroot and carrot salad.
- For the beetroot and carrot salad mix the oil, vinegar, dill, salt and pepper in a salad shaker and shake to emulsify. Put the beetroot and carrot in a bowl, pour over the dressing and toss well to coat in the dressing.
- The salad will keep in the fridge for a few days if you don’t eat it all with the falafels.
For more recipe inspiration using the mixed grains and pulses from Clearspring check out these recipes:
Vegan shepherdess pie by Elizabeth’s Kitchen Diary
Quick Cook Organic Grains & Pulses Burger by Fuss Free Flavours for Clearspring
Seven Vegetable One Pot by Utterly Scrummy