Bambara Groundnut Falafel Salad with a Garlic and Herb Dressing
Sweet and nutty with a crumb-like texture, Bambara groundnuts are rich in protein, potassium, magnesium, Vitamin B1 and zinc. Use this versatile Future 50 ingredient to make deliciously spicy, herby falafels, then serve them with a colourful salad, a creamy Knorr dressing and extra oven-crisped groundnuts for crunch.
Feeds
4Person
Preparation time
270Min.
easy
Ingredients
- 5 ml Robertsons paprika
- 20 g coriander, roughly chopped
- 6 small cucumber, shaved ribbons
- 400 g dried chickpeas groundnuts
- 2 Knorr vegetable stock pots (dissolved in 1.6l hot water)
- 5 ml Robertsons ground cumin
- 5 ml Robertsons ground coriander
- ½ red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small green chilli, deseeded & finely chopped
- 20 g parsley, roughly chopped
- 20 g coriander, roughly chopped
- 10 ml lemon juice
- 5 ml lemon zest
- Robertsons Atlantic sea salt
- 1 ml Robertsons black pepper, to taste
- 30 g breadcrumbs
- 2.5 ml baking soda olive oil
- 1 cup cooked crispy chickpeas (Bambara reserved from falafels)
- 15 ml olive oil
- 5 ml Robertsons Atlantic sea salt
- 5 ml Robertsons paprika
- Dressing:
- 150 ml Knorr creamy garlic & herb salad dressing
- 15 ml lemon juice
- 20 g coriander, roughly chopped
- Salad:
- 100 g mixed leaves
- 50 g spiralled beetroot
- 2 carrots, shaved ribbons
- 6 small cucumbers, shaved ribbons
Preparation method
Nutrition
- Vegetarian
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