I Quit Sugar for Life (27 page)
Read I Quit Sugar for Life Online
Authors: Sarah Wilson
SERVES
[ MAKES 12 FALAFEL ]
4 wholemeal pitta pockets or gluten-free mountain bread
QUINOA FALAFEL
2 × 400 g cans chickpeas, drained
1 tablespoon harissa paste or 2 tablespoons harissa powder
4 sprigs coriander, stalks chopped (reserve some of the leaves for the Garlic Sauce, below)
grated zest of 1 lemon
1 tablespoon lemon juice
1 cup (135 g) cooked quinoa (see note)
1 egg
¼ cup (25 g) coconut flour
2 tablespoons olive oil
GARLIC SAUCE
½ cup (125 ml) Greek-style full-fat organic plain yoghurt
2 teaspoons garlic powder or 3 cloves garlic, finely chopped
Red Pepper Tabouleh (see
here
), to serve
To make the quinoa falafel, use a food processor to blend the chickpeas with the harissa and coriander stalks until almost smooth. Transfer to a mixing bowl, then add the lemon
zest and juice, quinoa, egg and coconut flour. Mix well to combine. Form into 12 patties using about 4 tablespoons of mixture for each one. Heat the olive oil in a frying pan over medium-high heat.
Fry the falafel on each side until browned and crusty, in batches if needed.
Make the garlic sauce by mixing the yoghurt with the garlic and coriander leaves.
To serve, stuff each pitta pocket with 3 falafel, top with tabouleh and drizzle over the garlic sauce.
NOTE:
How to prepare cooked quinoa. Rinse 1 cup (225 g) of quinoa well. Put it in a saucepan and pour in 500 ml water. Cover and
bring to the boil, then reduce the heat and simmer, covered, for 15 minutes until all the water has been absorbed. Remove from the heat and let stand for 5 minutes, covered. Fluff with a fork.
Makes 4 cups (540 g).
SUSTAINABILITY TIP:
The remaining coriander leaves can be used in an Anti-Inflammatory Green Glowin’ Skin Smoothie (see
here
) or made into stock cubes (see
here
).
VEGAN:
Replace the egg in the falafel with 2 tablespoons chia seeds blended with some warm water.
2. RED PEPPER TABOULEH
SERVES
¼ cup (35 g) cooked quinoa (see
here
)
2 cups (60 g) flat-leaf parsley leaves, chopped
1 small red pepper, finely diced
¼ cup (30 g) toasted raw almonds, chopped
2 tablespoons toasted pine nuts
2 tablespoons lemon juice
2 tablespoons olive oil
sea salt and freshly ground black pepper
Combine the ingredients in a bowl and mix well.
SERVES
2 cups (450 g) Par-Cooked ’n’ Frozen broccoli and/or cauliflower (see
here
), florets and stalk sliced finely]
½ cup (115 g) Homemade Cream Cheese (see
here
) or full-fat, organic plain yoghurt
3 cups (400 g) cooked quinoa (see
here
)
1½ cups (150 g) grated cheese – mozzarella is best here, plus ½ cup (50 g) extra for the topping
2 teaspoons smoked sweet paprika
1 teaspoon dried chives
1 teaspoon garlic powder (optional)
good pinch of sea salt, to taste
Preheat the grill to medium–high (or the oven to 180°C/gas 4) and grease a 22-cm pie dish. Place broccoli and/or cauliflower, cream cheese and quinoa in a saucepan
over medium–low heat, and stir until all ingredients are warmed through. Add cheese and spices, and stir to mix the cheese through. Transfer the mixture to the prepared dish and sprinkle over
the extra cheese. Grill for 3 minutes or bake for 10 minutes, or until the cheese on top has melted and is starting to turn crusty and golden.
SERVES