Over 6 months ago I became a vegetarian to align more of my lifestyle to the sustainable ideals I believe are better for the world at large.
Here is my first post of one of my tasty and colourful vegetarian recipes.
Harissa Falafel Salad
- 200g of butternut pumpkin, chopped into 1cm cubes
- olive oil
- 1 tablespoon of paprika
- 200g of mushrooms, chopped
- 1 x 400g tin of chickpeas
- 1 lemon
- 1 tablespoon of harissa
- 1 teaspoon of allspice
- 1 tablespoon of plain flour
- 1 bunch of fresh coriander, separating stalks & leaves (aka cilantro or dhania)
- 200g of mixed leaves (e.g. rocket, baby spinach, beetroot leaves, lettuce)
- 1 red onion, sliced
- 2 baby beetroot, sliced
- 2 tomatoes, halved and quartered
- half a lebanese cucumber, sliced
- 1 yellow capsicum, sliced
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1/2 tbsp wholegrain mustard
- 1/2 tbsp lemon juice
- 1/2 tbsp honey
- salt & pepper to taste
- Preheat the oven to 200°C.
- In a bowl toss the chopped butternut pieces with a tablespoon of olive oil and the paprika.
- Lay out on a baking tray and put in the oven for 30 minutes or until soft and slightly golden.
- With a dash of olive oil on a fry pan, lightly fry the chopped mushrooms till soft.
- Drain the chickpeas and put in a large bowl.
- Add the butternut and mushrooms.
- Mash with a fork or potato masher.
- Finely grate in the lemon zest, add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks.
- Mix together and use clean, wet hands to divide and shape the mixture into 8 patties.
- Add 1 tablespoon of olive oil to a fry pan, and when hot, add the falafels, turning when golden and crisp.
- To make the salad dressing, mix all the ingredients in a small bowl.
- To serve, arrange the leaves on each serving plate, add the salad vegetables, top with the falafels and pour the dressing to taste.