Radicchio wraps with falafel
by Lara Groll #3 RawFood Award 2016 "non-professional"
Ingredients (for about two people)
For the falafel:
- 250 g sprouted chickpeas
- 2 garlic cloves, roughly chopped
- 1 handful each of parsley and tarragon, finely chopped
- 2 splashes of lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- a little vegetable oil or water for thinning
- salt and pepper to taste
- flax seeds for coating
For the salad:
- 2 medium zucchinis, coarsely grated
- about 1/4 of a medium Hokkaido pumpkin, coarsely grated
- 2 garlic cloves, finely chopped
- 1 tbsp black mustard seeds
- 1 handful of parsley, finely chopped
For the dressing:
- 2 tbsp toasted tahini/sesame paste
- 1 tbsp Dijon mustard
- 1 1/2 tbsp agave syrup (or more to taste),
- alternatively: yacon syrup
- a little lemon juice and apple cider vinegar to taste
- sesame oil or water for thinning
- salt to taste
For the chutney:
- 1 garlic clove, finely chopped
- 1/2 red onion, finely chopped
- 1 piece of ginger root approx. 1 cm in size, finely chopped (alternatively: ginger powder)
- 1 piece of red chili approx. 1 cm in size (or more/less depending on heat tolerance)
- 2 plums, 1/3 finely diced, the rest roughly diced
- 1 small handful of goji berries (halve the large ones)
- a large splash of apple cider vinegar
- vegetable oil or water for thinning as needed
- salt to taste
For serving:
- parsley
- the large outer leaves of a radicchio head
- a little lamb's lettuce
- homemade or store-bought pumpkin chips, broken into small pieces
Preparation:
Falafel:
Puree all ingredients except for the herbs and flax seeds, thinning as needed until a creamy and moldable mixture is formed. Fold the herbs into the puree and form into golf ball-sized spheres.
Roll the spheres in the flax seeds and set aside or dry in a dehydrator if desired.
Salad:
Whisk the ingredients for the dressing into a thick sauce and season to taste.
Mix the salad ingredients together and then knead with some of the dressing.
Chutney:
Puree half of the ingredients and the roughly diced plums into a compote-like mixture, add the remaining half of the ingredients and season to taste.
Serving:
Place the radicchio leaves on a plate, fill with the lamb's lettuce and pumpkin-zucchini salad, and arrange the falafel on top. Drizzle a dollop of the chutney and the rest alongside. Now distribute the remaining dressing to taste, sprinkle with parsley and pumpkin chips, and serve.
