This dish came as a surprise to me. I do so enjoy falafel, but I haven’t made it very often for some reason or other. Now going ‘raw’, I figured that would definitely be a dish which would be off the menu. Not so.
Thanks to Kate Wood’s Eat Smart Eat Raw Falafel recipe and my new dehydrator, my husband and I enjoyed falafel with a fresh green salad at lunchtime today.
The recipe required sprouted chickpeas, which I had prepared ahead of time, and some time in the dehydrator (I did them overnight), but otherwise was quick and easy. It used the chickpeas, tahini, a little olive oil, a bunch of cilantro/coriander leaves, a little tamari and lemon juice. The photo above shows them as I brought them out of the dehydrator this morning, and the one below shows my plate. Lovely!
The recipe made 20 of the little falafel darlings, as promised, and although I clearly have to work a bit on the shaping of them they were otherwise unproblematic in preparation and digestion. Lovely things!
Now yesterday was a pretty quiet day in our kitchen. What we did was have more salads and fruit, and for a change prepared a Golden Beet & Carrot dish to have atop a bed of baby spinach and some strips of Portobello mushrooms. Here’s my plate:
I should add that the dressing for these included ginger, freshly squeezed orange juice, a little vinegar and a very little sesame oil.
(If you’re wondering, I took the photo below to show that not all my breakfast smoothies have to be green. Yesterday I decided to keep it light – bananas and blueberries only. Frankly, I think I prefer my usual version of a breakfast with the green leaves, spirulina and flaxseed meal added, but a change is nice too.)
And did I say I was eating fruit, fruit and more fruit? Believe it!
Already I have something purring away in the dehydrator for tomorrow, so we’ll see how that goes. Back in a little while!