Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

In collaboration with koket.se

This really is falafel the Plant based by Thess way; made with pre cooked peas or beans + spices and sometimes grated root veggies, rolled in sesame seeds for crisp and baked in the oven! Easy PEAsy!

Serve this as a light(er) lunch or dinner, add some cooked grains for a even more hearty meal. Also, I love serving my falafels with a seasonal salad with leafy greens, baked root veggies, toasted nuts and seeds and some yummy dressing (like this one), also works very well for a smaller buffet! And never forget the wrap, falafels are awesome to put in a wrap! My favourite is to wrap up using cabbage leafs, crispy and YUM!

A few weeks ago I took this online course (as you probably would know by now if you’ve read my previous post) called “Skapa magi med grönsaker” from Kökets kurser! As an already conquered veggie lover I still enjoyed the course a lot and really enjoyed learning new stuff from talented Swedish chef Paul Svensson himself! He teaches you everything he knows about creating magic with vegetables - and believe me it’s A LOT!

Do you also want to learn more about cooking with veggies? Learn how to prepare them and what to make with parts of the veggies that are often (unfortunately) thrown away? Plus get lots of recipes? Then this course is probably for you! Take it, be inspired and make your twist on the dishes - like I did here!

Curious for more? Here you can read more, and If you want you can use the code “THESS” when ordering your course to get SEK 50 off! The code is valid until January 31st. HOPE YOU LIKE IT!

Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

serves 4

Ingredients

250 g green peas, thawed if frozen

10 cm leeks

1 dl / 0.4 cups rolled oats

2 garlic cloves

1/2 green chili

1 handful of fresh parsley

1 package (á 230 g) pre cooked chickpeas

1 tsp coriander seeds, ground

1 tsp cumin seeds, ground

1 tsp salt

1 tsp freshly ground black pepper

1 dl / 0.4 whole sesame seeds for rolling

1 Tbsp cold pressed rapeseed for baking

Baked pumpkin

1 pumpkin, such as Butternut or Hokkaido

1 tsp sambal oelek

1/2 Tbsp coldpressed rapeseed oil

Green pea spread

250 g green peas, thawed if frozen

3 Tbsp cold pressed rapeseed oil

1 Tbsp apple cider vinegar

salt

Garden bean salad

300 g mixed garden beans (haricot verts, yellow beans, broad bean, sugar snap etc), when you cannot find fresh ones from near where you live you can use frozen ones!!

1/2 Tbsp coldpressed rapeseed oil

1 shallot

salt

For garnishing

fresh mint + parsley

rapeseeds or sesame seeds

How to

Pre heat the oven to 200 degrees celsius / 400 degrees Fahrenheit.

Thinly slice the leeks, then thoroughly rinse it. Peel and finely chop the garlic. Cut and deseed the chili. Chop the parsley. Rinse the chickpeas. Mix all the ingredients for the falafels in a food processor until smooth. Form falafels, roll in sesame seeds, brush with oil all around and put on a baking tray. Bake in the oven for 15 minutes, roll around and bake for another 10 minutes.

Cut, peel and deseed the pumpkin. Cut in smaller pieces. Topps with sambal, oil and a pinch of salt. Put on a baking tray and bake until soft, takes about 20 minutes. If you have a hot air oven you can bake the falafels and pumpkin at the same time!

Mix the ingredients for the green pea spread. Salt and peppar to taste.

Parboil the beans for 5-7 minutes if using fresh ones. Put in cold water. OR thaw the beans if using frozen ones. Peel and chop the onion. Fry in a bit of oil in a frying pan until soft. Add the beans and fry for a couple of minutes. Remove from heat.

Divide the spread on 4 plates. Top with bean salad, pumpkin and falafels. Garnish with fresh herbs and seeds.

Red quinoa and roasted red cabbage salad with butternut squash, apple and herb baked falafels

To bake big chunks of red cabbage in the oven until soft but tender is my favourite way to cook red cabbage. In this salad I toss the cabbage around with some quinoa, small bites of butternut squash, thinly sliced apple and herby falafels! 

I roll my falafels in sesame seeds and bake them all at the same time at a baking sheet in the oven. Makes them really crisp but still healthy! You could serve this salad with an avocado dressing or any nut dressing that you like, but I actually prefer to just drizzle a really good cold pressed olive oil over the whole thing. 

Roasted red cabbage salad with butternut squash, apple and herb baked falafels

Serves 4

Ingredients

1 medium red cabbage 

1 small butternut squash 

2 dl red quinoa, uncooked 

1 apple 

100 grams mixed salad leaves 

Baked herb falafels

450 grams pre cooked white beans (2 packages or 8 dl) 

1 dl sunflower seeds (preferably toasted)

2 dl fresh herbs of your choice 

1 dl sorghum flour (quinoa-/buckwheat-/oat flour works just at fine)

1/2 tsp himalayan salt

2 tbsp cold pressed olive oil 

2 pinches freshly ground black pepper 

1 dl sesame seeds for coating 

How to

Pre heat the oven to 200 degrees. Mix white beans, sunflower seeds, herbs, flour, oil, salt and pepper until a sticky and semi smooth "batter" - you want to keep the texture from the sunflower seeds! Ad a bit of water if to dry, and a bit more flour if to wet. Let sit for 20 minutes, this helps the falafels stay together even better when rolling/baking/eating. Form in to falafel, about 20 pieces, and roll in sesame seeds. Place on a oiled baking sheet and bake in the oven for 15-20 minutes, until crispy on the outside. 

Remove the stalk bit from the cabbage and cut the rest in to big chunks. Brush with oil and place on a baking tray. 

Peel (start with removing the ends, then cut the squash in half lengthwise, and then in half on the width. Carefully cut of the peel using a sharp knife), scrape out seeds and stringy bits and cube butternut squash  Drizzle with oil and place beside the cabbage. Bake in the oven until both cabbage and squash gets soft and golden around the edges, takes about 20-25 minutes. 

Cook the quinoa according to instructions on the packaging.  

Thinly slice the apple using a mandoline, or a sharp knife. 

Mix cabbage, squash, quinoa, apple and salad leaves. Serve with herb falafels and drizzle with your favourite cold pressed oil!