Food Pharmacy, Recipes
Published:
May 7, 2021
May 7, 2021
Falafel salad with sweet potatoes, quinoa and mint
Geez how good this turned out. Falafel has been a favorite for a long time, but this variety with sweet potatoes and mint was new. Serve them with a large salad and success is a given. Falafel salad!
The first time we ate these falafels was just a few weeks ago. Our new guest chef Cecilia Davidsson, who runs the catering company Curlyfood here in Stockholm, invited our entire office to lunch. Two hours later we stepped out of her restaurant filled to the brim with nutrition and really happy taste buds. Cecilia prepares the most fantastic meals with the help of nutrient-dense ingredients and local ingredients. And if it’s something she is good at, it’s how sharp she is in adding flavors, something that becomes very clear in these falafels.
Of course, we took the opportunity and fiber boosted them further with our own fiber blend Gut Flora Fibers (ad-link here). By the way, we have to mention a few words about tahinichian too! Since we made a slightly larger batch, we got some chia pudding over which we ate later in the evening along with some berries. So gentle, yet so good!
We only got the idea to serve the falafels as a salad at the last second when we realized that we had lots of salad in the fridge that needed to be eaten. Just today we made it easy for ourselves and drizzled tahini and olive oil over the salad, but of course you can refine it further by serving for example hummus or a good yogurt sauce with it.
Ok, are you ready for the recipe? Here it is!
PrintFalafel salad with sweet potatoes, quinoa and mint
- Servings : 12 falafels 1x
Scale
Ingredients
1/2 cup parmesan
2 dl cooked quinoa
3 dl baked sweet potatoes
10 g of mint
2 tablespoons tahinichia (see below)
1/2 red chili (or 1/2 teaspoon chili flakes)
grated peel from 1 lime
1 tablespoon fiber husk
1 tbsp Gut Flora Fiber (adlink)
1 teaspoon herbal salt
1 tablespoon olive oil
freshly ground black pepper
Tahinichia
2 tablespoons light tahini
4 dl water
1 packet cream vanilla powder
1 pinch of sea salt
1 pitted date
3 tablespoons chia seeds
Instructions
Start by preparing the tahinichian. Mix tahini with water, vanilla, salt and date in a blender. Pour the tahini milk into a glass / bowl and whisk in the chia seeds. Let them expand and swell for about 30 minutes.
Set the oven to 165 degrees. Grate the parmesan. Place all ingredients except the oil in a blender. Mix quickly to a coarse-grained consistency.
Form the batter into 12 balls which you place on a plate lined with parchment paper. Flat for the balls. Drizzle over olive oil and black pepper from grinder. Bake in the oven for about 25 minutes.
More salads from FP:
Vegan Caesar salad – Comfort food part 3
Warm salad with roasted buckwheat, sour broccoli and sweet potato puree
