I’ve had quite the few recipe disasters this past week..
Lots of sweet successes but the savoury haven’t faired so well. When an amaranth cake recipe turned to puddles of amaranth in the oven the other morning I got straight to work on making something that would require minimal time and effort, no cooking…
The best way to get over a recipe disaster…get cracking on making something else that has less potential to go belly up!
The success of the raw meatballs was still fresh in my mind so I decided to switch it up a little and make a raw version of a falafel! Carrot, zucchini and oyster mushrooms along with some sundried tomatoes formed the base of these little balls of goodness.
A whole load of mighty chia seeds to soak up any excess moisture and bind the whole lot to together; I don’t own a dehydrator though I have been offered the use of one which I might have to take up just to see how the whole thing works and how it changes the texture of food….
These don’t require any dehydration though I’d imagine you could stick them in there for a good 6-8 hours (which seems to be the general time mentioned for recipes requiring one…total guesstimate!) …if you try it be sure to let me know how they turn out!
I did leave the mushrooms to marinade for an hour but I got on with other things (making breakfast and a new semi raw two layer cream dessert…) and then whipped out the food processor.
Finely grated carrot and zucchini, excess water removed, whizzed up with soaked sundried tomatoes and the mushrooms. Simply stir in the chia seeds and set to one side to allow it to firm up a little before rolling to little balls…
Rolled in sesame seeds and set in the fridge for a couple of hours – or in my case the a good 6 until dinner time came around.
I served them up on a cauliflower tabbouleh complete with slow roasted heirloom tomatoes, lots of coriander, salt, pepper, lemon juice..it was the perfect accompaniment. A drizzle of tahini for good measure….
Divine! They held up beautifully and withstood the fork test!
Delicious and hella nutritious…
When a recipe goes wrong do you make something else or go raid the freezer?
Raw Chia Falafel with Tangy Tahini
Prep Time: 10 minutes + 2 hours to firm u
Keywords: raw entree gluten-free vegan vegetarian nut-free carrot chia seeds oyster mushrooms
Ingredients (1 – 2)
- 2/3 cup (80 – 90g oyster mushrooms)
- 1/2 tbsp tamari
- 1/2 tbsp raw apple cider vinegar
- 1 small carrot finely grated (about 2 tbsp) – squeeze to remove excess water
- 2 tbsp finely grated zucchini – squeeze to remove excess water
- 3 sundried tomato halves re-hydrated in water and finely chopped
- 1/4 tsp cumin
- 1/8 – 1/4 tsp chipotle chili powder
- 25g (3 tbsp/1/4 cup chia seeds)
- 1 clove of garlic minced
- 3 tbsp sesame seeds for coating
- 1 tbsp tahini
- 2 tsp lemon juice
- Pinch of coriander and cumin
- 1/2 tbsp water
- Salt and Pepper to taste
- Slow Roasted Heirloom Tomatoes (a good 12 – 15 halves!)
- 2 heaped tbsp fresh coriander finely chopped
- 1/2 cup diced cauliflower
- 1 tsp maple syrup
- 1/2 tbsp lemon juice
- Pinch of sea salt and black pepper to taste
Cover mushrooms with tamari and apple cider vinegar and set to one side for 1 hour.
Meanwhile get your ingredients all prepared….
Blend together mushrooms, carrot, zucchini, sundried tomatoes, cumin, chipotle chili powder, garlic…salt and pepper, in a food processor.
Place in a bowl and stir in chia seeds. Set to one side for 10 – 15 minutes (ideally in the fridge) to firm up.
Roll the falafel mix in to 5-6 balls. Roll each one in sesame seeds to coat and return to the fridge for 2-6 hours to firm up – you can eat them straight away but the longer the time in the fridge the better the texture!
Whizz up cauliflower in a food processor to form “rice”. Mix with slow roasted tomatoes and all other tabbouleh ingredients.
Serve falafel over tabbouleh.
Whisk together tahini dressing ingredients and drizzle over the top!