Butternut and quinoa falafel fritter parcels

This delicious recipe, as featured on Raw Road, was created by food-blogger Sonja Beute for a small family dinner party that she hosted. Learn how to re-create this tantalising and equally nutritious meal for your friends and family by following her instructions below. Like many of Sonja’s inspiring culinary creations, this one requires time and effort to prepare but as they say: eat slower and live longer. Bon appétit!

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Ingredients: *use as many organic and nonGMO ingredients as possible *recipe will make about 20-30 fritters depending on how big/small you make them FRITTERS 1 medium butternut, peeled and cubed 1 stalk celery 2 cloves garlic, crushed Small handful sage 1 Tbsp fresh thyme leaves 1 cup quinoa 10ml coconut oil 3 onions, sliced 1 red pepper, chopped 20ml coriander seeds, crushed Pinch smoked paprika 5ml white wine vinegar 1 tin chickpeas, liquid drained Zest and juice from 1 small lemon 1/2 cup coconut flour 1/2 cup ground flax 1/4 oat flour 1/2 cup fresh coriander, roughly chopped Salt and pepper to taste Coconut oil for frying
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ADDITIONAL Iceberg or cos lettuce ‘cups’ A tomato salsa (equal quantities chopped tomato, red onion, and coriander mixed with a drizzle of olive oil, a pinch of salt and pepper, squeeze of lemon juice and a pinch of chili) Homemade tzatziki (plain yoghurt mixed with some grated cucumber, coriander seeds, olive oil, salt and pepper and a little bit of finely chopped mint) Mung bean sprouts Method: Place the butternut, celery, garlic, sage and thyme into a saucepan. Add a little spring water and bring up to a gentle simmer. Cook until the butternut is just soft – it will take about 10 to 15minutes. Place the quinoa into a small saucepan along with 2 cups of spring water. Bring up to the simmer and cook for 10-15minutes. You want the quinoa to have a slight crunch, rather than be completely soft. In another saucepan heat the coconut oil. Add the onion, red pepper, coriander seeds, and smoked paprika. Saute for a few minutes, then add the white wine vinegar and reduce the heat, cover and allow to gently cook for 10minutes, allowing the onion to soften. Drain the butternut and place into a food processer (adding the sage, thyme, celery as well). Add the chickpeas and onion mixture, and pulse until you have a fairly smooth consistency. Add the quinoa (drain any excess cooking liquid), lemon zest and juice, coconut flour, ground flax, oat flour and coriander. Mix until combined. Season to taste with salt and pepper. Allow mixture to completely cool and then shape (the mixture will be fairly moist, so work with it with patience) into your fritters, you can dust them in some oat flour to make the process easier. Heat coconut in a large saucepan and brown the fritters. To serve – grab a lettuce ‘cup’ add a spoonful of your tomato salsa, two delicious butternut fritters, a dollop of tzatziki and finish with a sprinkle of mung bean sprouts. Enjoy!
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Recipe via Raw Road. Visit: sonjabeute.wordpress.com


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