Zesty Falafel Salad
Serves 4 // Cooking Time: 40 minutes
Embracing plant-based eating practices offers many benefits. The diverse array of colours and textures in plant-based foods not only makes for an appealing meal but also provides essential vitamins, minerals, and antioxidants that promote heart health, enhance digestion, and boost our immune systems. Transitioning to a plant-based diet can also help maintain a healthy weight and reduce the risk of chronic diseases such as diabetes and hypertension. In Ireland, we should aim to increase our fruit and vegetable intake to 5-7 servings per day. Try our Otto salad recipe to help meet your daily requirements.
Ingredients:
300g Mixed Leaf Lettuce
For the Mixed Grains & Wholegrain Rice:
80g Quinoa Trio (White, Red & Black)
240g Brown Rice
80g Dark Green Lentils
8g Tinned Chick Peas in Water
100ml Vegetable Stock
For the Falafel :
288g Tinned Chickpeas
108g White Onion
6g Cumin Ground
4g Mixed Herbs
12ml Cold Pressed Rapeseed Oil
4g Coriander
4g Flat Parsley
1.2g Ground Black Pepper
24g Plain Flour
1tsp Chilli Flakes
1 Clove Garlic
1.2g Salt
For the Pickled Vegetables:
50g White Radish Each
12.5g Butternut Squash Each
1g Santa Maria Pickling Mix
1g Coriander
1g Ground Turmeric
5g Caster Sugar
3ml Rice Vinegar
For the Siracha & Lime Dressing:
10ml Sriracha Hot Chilli Sauce
Juice of 1 Lime
Method:
1. Mixed grains with wholegrain Rice: Cook the rice in stock. Steam the lentils until cooked. Cook the quinoa and bulgur in water, bring to the boil and turn down to a low simmer until the water has evaporated, keep covered with a lid for a further ten minutes. Combine the rice, lentils and quinoa. Season to taste.
2. For the Falafels, sauté the onions in spices for 8-10 minutes until lightly browned. Add the rest of the ingredients along with onion and herbs to a food processor. Hold back a little of the fresh herbs for garnish. Pulse until combined. Make 12 equal sized falafels, place on a lined baking tray and bake at 190c for 16-18 mins.
3. For the pickled vegetables thinly slice the vegetables, mix all ingredients together with pickle mix and allow to marinate (overnight is preferrable)
4. Zest & Juice lime into bowl add Siracha sauce mix well and serve
5. Assemble on a bed of lettuce, serve and enjoy.
