insideKENT Magazine Issue 49 - April 2016 | Page 54

FOOD+DRINK
#MeatFreeMonday cont.
BAKED MILLET FALAFEL WRAP WITH MUHAMMARA DIP AND SUPER GREEN SALAD
Makes approx. 20 falafels
Prep time: 40 min
Cook time: 40 min
This dish is scrumptious, satisfying and super versatile – great for picnics, lunch or a light dinner.

Ingredients
For the falafel
• 240g chickpeas, drained and rinsed
• 1 cup cooked millet (cooked in veg stock)
• 1/2 medium onion, finely chopped (100g in
total)
• large handful finely chopped coriander
• large handful finely chopped parsley
• 1/4 teaspoon cayenne pepper (if you don’t like
too much heat, try reducing the amount of
cayenne pepper by half)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon Himalayan pink salt
• squeeze of lemon
• 1 tablespoon olive oil for coating
For the dip
• 2 bell red peppers
• 120 g chickpeas
• 1/2 cup toasted walnuts (to toast walnuts, put
in frying pan over low – medium heat for 4 or
5 mins, tossing regularly until golden brown)
• juice half a lemon
• 1/2 teaspoon chilli flakes
• 1 teaspoon ground cumin
• 4 teaspoon maple syrup
• 2 tablespoon olive oil
• 1 teaspoon paprika
• 1 clove crushed garlic
• 1/4 teaspoon salt

For the salad
• mixed salad leaves
• 1 large sliced avocado
• 1/2 large cucumber, cut into crudité shapes
• 4 tablespoons of toasted tamari pumpkin and
sunflower seeds (see below for method)
For the dressing
• 1/2 cup olive oil
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon brown rice malt syrup
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Method
To make the falafel
Preheat the oven to 200°/400°F/gas mark 6. In
a food processor combine all the ingredients
beside the olive oil and millet. Blitz the mix until
it’s mushy and smooth, and holds itself together.
Once processed, mix in the millet and form into
small balls. Press them well as they tend to
crumble. Coat the balls with olive oil and place
on parchment paper.
Bake for 30-40 minutes (depending on oven)
turning them around half way through, remove
from oven and serve.
To make the muhammara dip
Preheat oven 190°C/375°F/gas mark 5. Roast
the bell peppers until the skins are charred, this

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will vary greatly depending on your oven, on
average 30 minutes.
Once the peppers are slightly cooled, peel off
and discard charred skins.
Place the walnuts in a food processor until finely
chopped. Next, add all the ingredients in the food
processor and blend until smooth. This dip is
best served cool or at room temperature.
To make the super green salad
Combine the salad leaves, avocado and
cucumber together in a bowl. Place the seeds in
frying pan over medium heat, stirring occasionally
until golden brown (keep a close eye on these
as they burn easily).
Once the seeds are golden brown, take off the
heat and shake in 1 tablespoon of tamari and
stir. Allow to cool and add to salad along with
the dressing.
To make the salad dressing
Place all ingredients in a clean jar, and shake until
fully combined.
To serve
Spread the muhammara dip on a wholemeal
wrap, top with 2 falafels and a handful of our super
green salad. Enjoy!
From Rose Glover, a nutritional therapist who
is specialises in vegan and
vegetarian health. Visit her website
at www.roseglovernutrition.com.