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Turns out i do have a receptacle for measuring in imperial- my blender. Who’da thunk it? Anyway, i’ve been wanting to make Cashew cream for quite some time now. I haven’t because i’ve probably been suspicious of my success (note my failed attempt at tahini). That said i had to make Falafel on Monday. Had to because i’d had a shitty day, because i’m still feeling ill, because its my favourite food and i damn well felt like i deserved a treat. So i set to soaking my cashews and got on with making my falafel.

Now, sometimes i like to mix things up and use lentils instead of chickpeas for my falafel- i have no reason why, its just that i like the change in texture. And, i hadn’t soaked any chickpeas on Sunday night. The addition of Spinach not only boosts the dish’s nutritional profile but also gives you amazing green balls of Middle Eastern deliciousness.

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From half a cup of Cashews i got one large cup of cashew cream. I saved half for a later date and combined the rest with finely chopped fresh mint, grated cucumber and nigella seeds. The results would fool any dairy eater into thinking they were enjoying yoghurt. Creamy, slightly sweet and very decadent. I highly recommend.

Makes 12 Falafel, Vegan, Gluten- free

  • 1 cup of Red Lentils
  • 4 cloves of Garlic
  • 1/2 large Red Chilli
  • 1/2 bunch of fresh Coriander
  • 2 handfuls of Spinach
  • 1 tablespoon of Tumeric, Cumin, Coriander and Caraway Seeds (mixed together)
  • 2 tablespoons of Polenta
  1. Soak the cashews in cold water for at least 4 hours, or overnight
  2. Wash your lentils and pop into a small pan with plenty of fresh water
  3. Bring to the boil, reduce to a simmer and cook for 10 minutes
  4. Drain and wash well, allow to dry
  5. Combine half the lentils and all other ingredients, except the polenta in a blender, blitz until smooth
  6. Transfer to a bowl and stir in the remaining lentils, refrigerate for 1 hour
  7. Heat your oven to 180c and sprinkle a small amount of polenta on to a baking tray
  8. Pour the remaining polenta onto a clean chopping board
  9. Scoop 2 soup spoons of falafel mix into your hands and form into a ball
  10. Gently roll the ball in the polenta and then pop on your baking tray
  11. Repeat until you have finished all the mix
  12. Bake for 25- 30 minutes or until golden

Cashew Cream Tzaziki:

  • 1 cup of Cashews
  • Water for soaking
  • 1/2 a cup of Almond Milk
  • 1/4 Cucumber
  • 1/2 bunch of fresh Mint
  • teaspoon of Nigella Seeds

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  1. After the cashews have soaked, drain and rinse well
  2. Add to a clean blender with the almond milk and blitz for 5 minutes, scrapping down the sides of your blender every so often, until very smooth
  3. Reserve half the cream for later, put the other half in a bowl
  4. Finely chop the mint and add to the bowl
  5. Grate the cucumber and squeeze out the excess liquid before combining in the bowl
  6. Stir in the seeds and mix well, refrigerate until ready to use

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Sweet Chilli Dipping Sauce:

  • 1 tablespoon of Sesame Oil
  • 1 tablespoon of Soy Sauce
  • 1 tablespoon of Rice Vinegar
  • 1 tablespoon of Agave Nectar
  • juice and zest of 1/2 an Orange
  • 1 thumb of Ginger, peeled
  • 1 clove of Garlic
  • 1/2 a Red Chilli
  1. Add everything to a blender and blitz until smooth.

I served our falafel with a simple salad of mixed leaves and finely sliced Radish. And yes, we did eat all the falafel!

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