Bambara Groundnut Falafel Salad with a Garlic and Herb Dressing

4 People
270 min.
easy

Sweet and nutty with a crumb-like texture, Bambara groundnuts are rich in protein, potassium, magnesium, Vitamin B1 and zinc. Use this versatile Future 50 ingredient to make deliciously spicy, herby falafels, then serve them with a colourful salad, a creamy Knorr dressing and extra oven-crisped groundnuts for crunch.

Ingredients

5 ml Robertsons paprika
20 g coriander, roughly chopped
6 small cucumber, shaved ribbons
400 g dried chickpeas groundnuts
2 Knorr vegetable stock pots (dissolved in 1.6l hot water)
5 ml Robertsons ground cumin
5 ml Robertsons ground coriander
½ red onion, finely chopped
2 cloves garlic, finely chopped
1 small green chilli, deseeded & finely chopped
20 g parsley, roughly chopped
20 g coriander, roughly chopped
10 ml lemon juice
5 ml lemon zest
Robertsons Atlantic sea salt
1 ml Robertsons black pepper, to taste
30 g breadcrumbs
2.5 ml baking soda olive oil
1 cup cooked crispy chickpeas (Bambara reserved from falafels)
15 ml olive oil
5 ml Robertsons Atlantic sea salt
5 ml Robertsons paprika

Dressing:

150 ml Knorr creamy garlic & herb salad dressing
15 ml lemon juice
20 g coriander, roughly chopped

Salad:

100 g mixed leaves
50 g spiralled beetroot
2 carrots, shaved ribbons
6 small cucumbers, shaved ribbons

Cooking Method

Falafel
Soak the Bambara ground nuts in water overnight.
Drain, and place them in a pot with the Knorr Vegetable Stock. Bring to the boil, then turn down the heat allowing them to simmer for 2 - 3 hours, until tender.
Heat a pan over a medium heat. Once hot, add the cumin and coriander and dry fry until aromatic, about 1 minute then immediately tip out the pan to avoid burning the spices.
Put the spices, onion, garlic, chilli, parsley, coriander, lemon juice & zest, Robertson’s Atlantic Sea Salt, Robertson’s Black Pepper, breadcrumbs & baking soda into a blender. Take out 1 cups worth of cooked Bambara groundnuts for drying, and put the remainder in the blender.
Blitz until you form an even crumb. Check seasoning.
Tip the mixture into a bowl and start rolling your falafels into golf ball-sized balls and flatten them slightly to form little patties.
Place them on a baking tray that has been greased with olive oil, and refrigerate for at least 30 minutes.
Preheat the oven to 190C.
Brush the tops of the falafels with the extra olive oil and bake them in the oven for 15 minutes. Turn them over, and bake for a further 10-15 minutes until golden on both sides.
Crispy Bambara
Preheat the oven to 190C.
Toss the cup of Bambara groundnuts that you reserved with olive oil, a pinch of Robertson’s Atlantic Sea Salt and Robertson’s Paprika. Place them on a baking tray and bake in the oven for 35 – 45 minutes, tossing every 15 minutes, until crispy.
Dressing
Blend all the ingredients together until smooth, season to taste.
To Assemble
Arrange all the salad ingredients onto a large platter or 4 individual bowls. Top with the falafels. Drizzle over the Knorr Creamy Garlic & Herb dressing and top with the crispy Bambara groundnuts.