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Quinoa and Corn Falafels with Roasted Red Pepper Hummus
2023-05-10
https://www.metro.ca/userfiles/image/recipes/falafels-quinoa-hummus-12130.jpg
PT25M
PT22M
PT47M
Falafels :Preheat oven to 400F (200C) and line a baking sheet with parchment paper.Pour quinoa and vegetable broth into a small saucepan. Cover. Turn heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and continue cooking until quinoa has expanded. Allow to cool off the heat.Place the rolled oats, slivered almonds, flour and baking powder in the food processor. Pulse until finely chopped, then pour into a large bowl and reserve.To the food processor, add the cooled quinoa, half of the canned chickpeas and the corn kernels. Pulse a few times until everything is finely chopped (but not pureed).Pour this mixture into the bowl containing the oats and add the parsley, lemon juice and all the spices. Mix until everything is well combined.Using a small ice cream scoop, form small balls that you will place on a baking sheet next to each other. Flatten slightly with the back of a fork. Using cooking spray, lightly oil each falafel and bake for 22-23 minutes, turning them over halfway through.Roasted Red Pepper HummusPlace all ingredients except water in food processor. Pulse until finely chopped. With processor running, gradually add water until smooth, scraping down sides as needed.Serve 3-4 falafels per person with pita bread, lettuce, tomatoes, cucumbers and red onion. Garnish with roasted red bell pepper hummus.Source : Sara Girard du blogue Ma cuisine de tous les jours
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1/2 cup (125 mL) Royal GoGo White Quinoa
1 1/4 cups (310 mL) Life smart reduced salt vegetable Broth
1 1/2 cups (355 mL) GoGo Quinoa quinoa flakes
1/2 cup (118 mL) Selection slivered almonds
1/2 cup (118 mL) Selection all-purpose flour
1 teaspoon (5 mL) Selection baking powder
1 cup (240 mL) Irresistibles chickpeas, drained and rinsed
1 can (341 mL) Irresistibles whole kernel corn, drained
1/4 cup (60 mL) fresh parsley, finely chopped
1 tablespoon (15 mL) freshly squeezed lemon juice
1 teaspoon (5 mL) Selection ground coriander
1 teaspoon (5 mL) Selection ground cumin
1 teaspoon (5 mL) Selection onion powder
1 teaspoon (5 mL) Selection garlic powder
1/2 teaspoon (2,5 mL) salt and black pepper
Roasted Red Pepper Hummus :
1 cup (240 mL) Irresistibles chickpeas, drained and rinsed
1 Selection roasted red bell pepper
2 tablespoons (30 mL) tahini
2 tablespoons (30 mL) freshly squeezed lemon juice
1 small clove garlic, minced
1 A pinch of Selection ground cumin
salt and black pepper to taste
1/4 cup (60 ml mL) water
Quinoa and Corn Falafels with Roasted Red Pepper Hummus
25
Main courses
0:25
Preparation
0:22
COOKING
0:47
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)Royal GoGo White Quinoa
-
1 1/4 cups
(310 mL)Life smart reduced salt vegetable Broth
-
1 1/2 cups
(355 mL)GoGo Quinoa quinoa flakes
-
1/2 cup
(118 mL)Selection slivered almonds
-
1/2 cup
(118 mL)Selection all-purpose flour
-
1 teaspoon
(5 mL)Selection baking powder
-
1 cup
(240 mL)Irresistibles chickpeas, drained and rinsed
-
1 can
(341 mL)Irresistibles whole kernel corn, drained
-
1/4 cup
(60 mL)fresh parsley, finely chopped
-
1 tablespoon
(15 mL)freshly squeezed lemon juice
-
1 teaspoon
(5 mL)Selection ground coriander
-
1 teaspoon
(5 mL)Selection ground cumin
-
1 teaspoon
(5 mL)Selection onion powder
-
1 teaspoon
(5 mL)Selection garlic powder
-
1/2 teaspoon
(2,5 mL)salt and black pepper
-
Roasted Red Pepper Hummus :
-
1 cup
(240 mL)Irresistibles chickpeas, drained and rinsed
-
1
Selection roasted red bell pepper
-
2 tablespoons
(30 mL)tahini
-
2 tablespoons
(30 mL)freshly squeezed lemon juice
-
1
small clove garlic, minced
-
1
A pinch of Selection ground cumin
-
salt and black pepper to taste
-
1/4 cup
(60 ml mL)water
Preparation
Falafels :
Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
Pour quinoa and vegetable broth into a small saucepan. Cover. Turn heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and continue cooking until quinoa has expanded. Allow to cool off the heat.
Place the rolled oats, slivered almonds, flour and baking powder in the food processor. Pulse until finely chopped, then pour into a large bowl and reserve.
To the food processor, add the cooled quinoa, half of the canned chickpeas and the corn kernels. Pulse a few times until everything is finely chopped (but not pureed).
Pour this mixture into the bowl containing the oats and add the parsley, lemon juice and all the spices. Mix until everything is well combined.
Using a small ice cream scoop, form small balls that you will place on a baking sheet next to each other. Flatten slightly with the back of a fork. Using cooking spray, lightly oil each falafel and bake for 22-23 minutes, turning them over halfway through.
Roasted Red Pepper Hummus
Place all ingredients except water in food processor. Pulse until finely chopped. With processor running, gradually add water until smooth, scraping down sides as needed.
Serve 3-4 falafels per person with pita bread, lettuce, tomatoes, cucumbers and red onion. Garnish with roasted red bell pepper hummus.
Source : Sara Girard du blogue Ma cuisine de tous les jours
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
