Bambara Groundnut Falafel Salad with a Garlic and Herb Dressing
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.
Feeds
4People
Preparation time
270Min.
Difficulty
easy
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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.
Nutrition
- Vegetarian
- Future 50 foods
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