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Winter Bliss Bowl

This nourishing winter bliss bowl is bursting with flavour and ingredients to heal and replenish.

Winter Bliss Bowl

Serves 4

Falafels (makes 12)
1½ cups dried chickpeas, soaked in water overnight
75g natural almonds
¾ cup coriander leaves and stem, chopped
¾ cup parsley leaves, chopped
3 green spring onions, chopped
4 cloves garlic
3 tsp ground cumin
2 tsp turmeric
2 tsp sweet paprika
1 tsp baking soda
⅓ cup tahini
2 tsp lemon zest
1¼ cup lemon juice
⅓ cup sesame seeds
Greek yoghurt, to serve

Winter Tabouli
½ cup freekeh, cooked
2 small fennel bulbs, trimmed and halved
1 cup each parsley and mint
2 spring onions, thinly sliced
½ cups walnut pieces
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp pomegranate molasses
1 clove garlic, crushed
1 pomegranate, halved, seeds removed

Drain chickpeas and put in a pot covered with water. Bring to the boil. Reduce heat and simmer for 12-15 minutes or until tender. Drain and cool. Chop almonds in a processor. Add chickpeas, coriander, parsley, onions, garlic, spices, baking soda, tahini, zest and juice. Process until a rough paste. Shape mix into 12 balls. Roll in sesame seeds. Refrigerate for 30 minutes.

Preheat oven to 190˚C. Place balls on an oiled tray. Spray with oil spray. Bake for 25 minutes, turning once, or until golden and cooked through. To make the tabouli, place drained freekeh in a bowl. Shave fennel and add to bowl with parsley, mint, onions and walnuts. Whisk the oil, juice, molasses and garlic in a jug. Add to the tabouli. Toss to combine. Scatter over pomegranate seeds. Serve falafel and tabouli topped with a spoonful of yoghurt.

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