Saturday, November 15, 2014

Raw falafel stuffed in a beet root wrap with lucuma carrot hummus, hot tomato salsa and sliced vegetables

Raw falafel? Is that possible? Yes everything is possible;-)! Just try it out!

Recipe for six wraps

For the falafel
125 g chickpeas (dried)
15 g flat parsley
1 tsp. salt
1 tsp. ground cumin
½ tsp. ground coriander seeds
½ red onion
1 garlic clove
10 g black sesame
10 g white sesame
For the beet root wraps
180 g beet root (chopped and peeled)
70 g flax meal
150 ml water
2 pinches ground cumin
1 tsp. sesame
1 pinch powdered paprika
1 pinch ground allspice (pimento)

For  the carrot lucuma hummus
100 g carrots (chopped and peeled)
125 g chickpeas (dried)
50 g white sesame
1 tsp. lucuma
1 tbsp. lemon juice
2 tbsp. water
1 tbsp. olive oil
salt to taste

For the hot tomato salsa
2 big tomatoes
2 bell peppers (or as you like)
5 g flat parsley
salt to taste

vegetables you like for filling (e.g. red cabbage, carrot, salad, tomato, onion, cucumber)

For the falafel and hummus soak the chickpeas in cold water over night. Rinse and drain thoroughly. Then leave your chickpeas at room temperature for three days and rinse and drain them two or three times a day.
After three days start with the beet root tortillas. For this blend all tortilla ingredients in your high-speed blender until it’s very smooth. Now spread the tortilla batter onto two Teflex-lined dehydrator sheets. Dehydrate at 45° degrees Celsius for about 5 hours or until the tops are firm and you can peel them away from the sheets. Now flip the wraps on the other side and dehydrate until dry but still pliable.
Meanwhile place two thirds of the sprouted chickpeas with the salt, the cumin powder, the coriander powder and half of the flat parsley in your food processor and process until you get a thick paste with a granular structure. Chop the onion, the remaining parsley and the garlic clove finely and mix them under the falafel mixture. Now place the black and white sesame seeds on a big plate. With wet hands form little balls which you then turn in the sesame seeds. Place the finished falafel balls on a large dish until ready to use.
Go ahead with the hummus. For this place the remaining chickpeas with all other ingredients in your high-speed blender and blend until smooth. Fill the hummus in a small bowl and taste it with salt.
Now wash the tomatoes and cut out the stalk. Chop the tomatoes, the flat parsley and the bell peppers finely. Fill the hot tomato salsa also in a small bowl and taste with salt.
Afterwards slice the vegetables finely.
When everything is ready, cut the tortillas in 6 equal rectangles and stuff them with the falafel, the hummus, the tomato salsa and the sliced vegetables.


Did I convince you?

Love Ida – and never forget cooking is our passion!

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