RECIPES

Sprouted chickpea and lentil falafel in wholemeal

pita with green leaves and tomato chilli mayonnaise

Falafels are traditionally made with cooked and pureed chickpeas; sprouting them first dramatically increases their nutritional content. This method of combining both cooked and raw gives a familiar feel to your recipes, yet takes their nutritional value through the roof.

One of the great ways to use your sprouted chickpeas and pre-prepared red lentils, the chickpeas don’t need to be ground as fine as a hummus, all part of the texture.

Falafels go down well known with the kids, it is an easy recipe to get them involved with "patty making" is always good fun.

Ingredients
serves 4

• 4 wholemeal pita bread
• 100 grams sprouted chickpeas
• 100 grams red lentil mix
• 50 grams gram flour or polenta
• A little oil for frying
• A few green leaves
• 2 tomatoes
• Salt and pepper

• 1 flat griddle or frying pan

Method

• For sprouting the chickpeas, see Kitchen~ The Sprouted Garden.
  In the food processor pulse the chickpeas until quite fine, place in a suitable size bowl and add the red lentil mix, combining well.
• Check seasoning and form into small flat oval shapes or patties, bearing in mind that they want to fit into the pitta bread. Dip into the gram flour or polenta; the polenta gives a more crunchy finish.
• Using the minimum of oil in the heated pan, give the patties 2-3 minutes until golden and crispy on both sides.
• Take them out and keep warm, in the same pan warm through the pita bread.
• On a board slice along the top edge to make the pocket, divide the leaves and tomato between them, put in the falafels then lace with tomato chilli mayonnaise.

Leftovers:

Will keep overnight in the fridge, they also taste good cold.

Tomato Chili Mayonnaise

Tomato and Chili Mayonnaise

Ingredients

• 1 batch of mayonnaise, see sections Kitchen~ Mayonnaise and dressings
• 1 fresh tomato or a little pre-made tomato sauce
• Piece of fresh chilli

Method

• Roughly chop the chilli and tomato.
• Simply add to the blender after you have prepared your mayonnaise, blend until smooth.
• Some chopped coriander or basil into this recipe, make other interesting combinations.

Leftovers:

The mayonnaise keeps for several days refrigerated, it is good to keep some pre-made, a handy thing to have to hand, you can turn a little mayonnaise leftovers in to a dip very easily.