insideKENT Magazine Issue 49 - April 2016 - Page 54

FOOD+DRINK #MeatFreeMonday cont. BAKED MILLET FALAFEL WRAP WITH MUHAMMARA DIP AND SUPER GREEN SALAD Makes approx. 20 falafels Prep time: 40 min Cook time: 40 min This dish is scrumptious, satisfying and super versatile – great for picnics, lunch or a light dinner. Ingredients For the falafel • 240g chickpeas, drained and rinsed • 1 cup cooked millet (cooked in veg stock) • 1/2 medium onion, finely chopped (100g in total) • large handful finely chopped coriander • large handful finely chopped parsley • 1/4 teaspoon cayenne pepper (if you don’t like too much heat, try reducing the amount of cayenne pepper by half) • 1/2 teaspoon ground cumin • 1/2 teaspoon ground coriander • 1 teaspoon Himalayan pink salt • squeeze of lemon • 1 tablespoon olive oil for coating For the dip • 2 bell red peppers • 120 g chickpeas • 1/2 cup toasted walnuts (to toast walnuts, put in frying pan over low – medium heat for 4 or 5 mins, tossing regularly until golden brown) • juice half a lemon • 1/2 teaspoon chilli flakes • 1 teaspoon ground cumin • 4 teaspoon maple syrup • 2 tablespoon olive oil • 1 teaspoon paprika • 1 clove crushed garlic • 1/4 teaspoon salt For the salad • mixed salad leaves • 1 large sliced avocado • 1/2 large cucumber, cut into crudité shapes • 4 tablespoons of toasted tamari pumpkin and sunflower seeds (see below for method) For the dressing • 1/2 cup olive oil • 3-4 tablespoons fresh lemon juice • 1 teaspoon Dijon mustard • 1 tablespoon brown rice malt syrup • 1/4 teaspoon salt • 1/4 teaspoon fresh ground black pepper Method To make the falafel Preheat the oven to 200°/400°F/gas mark 6. In a food processor combine all the ingredients beside the olive oil and millet. Blitz the mix until it’s mushy and smooth, and holds itself together. Once processed, mix in the millet and form into small balls. Press them well as they tend to crumble. Coat the balls with olive oil and place on parchment paper. Bake for 30-40 minutes (depending on oven) turning them around half way through, remove from oven and serve. To make the muhammara dip Preheat oven 190°C/375°F/gas mark 5. Roast the bell peppers until the skins are charred, this 54 will vary greatly depending on your oven, on average 30 minutes. Once the peppers are slightly cooled, peel off and discard charred skins. Place the walnuts in a food processor until finely chopped. Next, add all the ingredients in the food processor and blend until smooth. This dip is best served cool or at room temperature. To make the super green salad Combine the salad leaves, avocado and cucumber together in a bowl. Place the seeds in frying pan over medium heat, stirring occasionally until golden brown (keep a close eye on these as they burn easily). Once the seeds are golden brown, take off the heat and shake in 1 tablespoon of tamari and stir. Allow to cool and add to salad along with the dressing. To make the salad dressing Place all ingredients in a clean jar, and shake until fully combined. To serve Spread the muhammara dip on a wholemeal wrap, top with 2 falafels and a handful of our super green salad. Enjoy! From Rose Glover, a nutritional therapist who is specialises in vegan and vegetarian health. Visit her website at