Bakad morotsfalafel med basilika

Bild Agnes Maltesdotter

Bakade falaflar, en favorit som här fått smak av morot och basilika. Perfekta att göra en hel plåt av på en gång, både då det går snabbt att laga, och de klarar sig själva i ugnen mesta delen av tiden, men också eftersom de går fint att frysa ner för att plocka fram till flera måltider framöver!

Detta är ett recept från min bok VÄXTBASERAT!

Bakad morotsfalafel med basilika

Ger ca 20 falaflar

Ingredienser

2 förpackningar (à 230 g avrunnen vikt) kokta kikärtor

3 dl finriven, noga urkramad, morot

2 nävar färsk basilika (eller 2 msk fryst)

1 finriven liten vitlöksklyfta

1 tsk malen spiskummin

1⁄2 tsk salt

1 dl sesamfrön att rulla i

Gör såhär

Värm ugnen till 200°C. Häll av och skölj kikärtorna. Mixa till en bitig smet tillsammans med morot, färsk basilika (eller 4 msk fryst), vitlök, spiskummin och salt. Forma till ca 20 bollar. Rulla i sesamfrön. Lägg på bakplåt, baka i ugnen i 15 minuter, rulla runt och baka i ytterligare 10–15 minuter, tills falafeln är krispig.

Servera tillsammans med en sallad, i en wrap eller som en del av en meze-middag!

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Baked falafels, a favourite component which this time got a carrot and basil twist! Bake a whole tray filled with falafels at once — both because it saves time plus they can be stored in the freezer and serve many lunches and dinners to come!

This is a recipe from my book VÄXTBASERAT. The book is only available in Swedish at this time — but I’m hoping to see it out in more languages soon!

Baked carrot falafel with basil

Makes 20 falafels

Ingredients

2 cans (à 230 grams drained weight) cooked chickpeas

3 dl finely grated carrot, well drained (squeeze out the excess liquid)

2 handfulls fresh basil, or 2 Tbsp frozen

1 finely grated garlic clove

1 tsp ground cumin

1⁄2 tsp salt

1 dl sesame seeds for rolling

How to

Pre heat the oven to 200°C. Drain and rinse the chickpeas. Mix until crumbly together with the rest on the ingredients (except for the sesame seeds). Form in to 20 balls and roll in sesame seeds. Put on a baking tray. Bake in oven for 15 minuter. Roll over and bake for another 10-15 minutes until crispy. For extra crispness try brushing the falafels with oil before baking them!

Serve with a salad, in a wrap or as a part of a meze dinner!

Carrot patties with ginger, herbs and drizzled lemon tahini dressing

These little delicious bites are easy to make, filled with nutrition and are really easy to make. They make the perfect finger food for the party, can be served as a satisfying topping on a salad or filling in a wrap. Try flavouring the patties with any herbs you prefer, I used cilantro and parsley is it was the ones I hade on my windowsill. Plus I really like them.

The tahini dressing that I drizzle over right before serving is a twist on one of the favourites from my book The new green salad, and it goes very well with the ginger and cilantro. I've made these patties vegan by using a "chia egg" (which is really 1 part chia seeds + 3 parts hot water, mixed and soaked it takes a texture similar to regular egg), if you prefer to use regular egg a medium one would be just enough. 

These carrot patties will for sure be one of the staples in my fridge this summer. Make a double (or why not triple!) batch, keep some in the fridge and some in the freezer. That will make you settled for a couple of weeks! Hope you like them! 

Photo by Fanny Hansson. 

Carrot patties with ginger, herbs and drizzled lemon tahini dressing

Makes about 20 small patties

Ingredients

7 dl finely grated carrots (about 5 medium carrots) 

2 stalks spring onion 

2 tsp grated fresh ginger 

a big handfull of fresh cilantro 

a big handfull of fresh parsley 

2 dl rolled oats (gluten free if gluten intolerant) 

2 tbsp cold pressed olive oil 

1 tbsp chia seeds + 3 tbsp hot water 

2 pinches mineral salt 

Lemon tahini dressing

1/2 dl light or regular tahini *

zest + freshly squeezed juice from 1 lemon (more to taste)

1/2 a garlic clove 

1/2 - 1 dl water (depending on how thick you want it) 

mineral salt 

How to

Preheat the oven to 200 degrees Celsius. Peel and finely grate the carrots. Thinly slice the spring onions. Scrape away the peel from the ginger using a spoon, then finely grate it. Roughly chop the fresh herbs. 

Put the chia seeds in a small mixing bowl. Bring 1/2 dl water to a boil (don't let it boil for to long as that will make the water evaporate, you only need to make sure the water is hot), pour over the chia seeds, stir and let sit for about 5 minutes until the mixture takes on a jelly like consistency. 

Place carrots, spring onion, ginger and herbs in a mixing bowl. Add oats, olive oil, chia egg and salt. Stir well to combine. Let sit on the kitchen counter for at least 20 minutes to allow the mixture to set, this is important for the patties to hold together - and for getting the lovely texture!  

Form the mixture in to about 20 small patties and put on a baking sheet. Bake in the middle oven the oven for about 15-20 minutes, until patties are firm and edges are a bit crispy. 

Lemon tahini dressing: Mix together all the ingredients until a creamy dressing. Salt to taste. 

Serve patties with the lemon tahini dressing and fresh herbs! 

* There are also the dark tahini, made of roasted sesame seeds. I prefer the lighter one, made of plain sesame seeds, as it has a rounder and more gentle taste to it.