Note that this recipe takes a bit of preparation but is definitely worth the effort. Perfect for a healthy lunch or light dinner.
FOR THE BEETROOT FALAFEL
- 150g uncooked chickpeas
- 1 garlic clove, crushed
- 1 tsp paprika
- 150g cooked beetroot, chopped
- 1 lemon, zest only
- 1 tbsp fresh coriander, finely chopped
- 1 tbsp buckwheat flour
- Half tsp bicarbonate of soda or baking soda
FOR THE BASE
- 200g uncooked quinoa
- 2 tsp ground turmeric
- Juice of 1 lemon
- 2 tbsp tamari
- 20g fresh parsley, finely chopped
- 20g coriander, finely chopped
- 2 spring onions, finely chopped
FOR THE ISRAELI SALAD
- 1 cucumber, diced
- 4 plum tomatoes, deseeded and finely chopped
- 1 red pepper, finely chopped
- 40g fresh parsley, chopped
- 40g fresh mint, chopped
- Juice of 1 lemon
- 50ml olive oil
- Salt and ground black pepper, to season
FOR THE BUTTERNUT SQUASH HUMMUS
- 200g butternut squash, peeled and chopped into cubes
- 2 garlic cloves, peeled
- 1 tbsp coconut oil, melted
- Juice of 1 lemon
- 400g can of chickpeas, drained and rinsed
- 2 tbsp tahini
- 4 tbsp olive oil
- 2 tbsp fresh coriander, chopped
- Salt and ground black pepper, to season
- First, make the falafel. Soak the chickpeas in water with a pinch of salt overnight. In the morning, drain and dry thoroughly.
- Preheat the oven to 180C/gas 4 and line a baking tray with parchment paper.
- Heat the oil in a frying pan and add the garlic and paprika. Leave to sauté for 2–3 mins.
- Pour the chickpeas, beetroot, garlic mixture, lemon and coriander into a food processor and whizz up. Add the flour and bicarbonate of soda or baking soda, and blend again.
- Using damp hands, roll the mixture into even-sized balls and place on the baking tray. Brush lightly with oil and bake for 20–25 mins, until crisp and warm.
- Rinse the quinoa in water to remove its bitter flavour. Tip into a large saucepan and add salted water to a volume that is approximately double that of the quinoa. Add the turmeric, lemon juice and tamari. Place on the boil for 15 mins, until the quinoa is cooked but still retains a slight bite.
- Fluff up the quinoa with a fork and then mix in the parsley, coriander and spring onions. Season to taste.
- Now make the salad. In a bowl, mix the cucumber, tomatoes, pepper, parsley and mint. Add the lemon juice and oil, and mix well. Season to taste.
- Finally, make the hummus. Preheat the oven to 180C/gas 4 and line a baking tray with parchment paper.
- Place the squash and garlic cloves on the tray and drizzle with coconut oil. Place in the preheated oven for 20 mins, until cooked through. Leave to cool.
- Put the squash into a food processor. Add all the other ingredients apart from one of the garlic cloves and mix until well combined. Season to taste. Assemble in a large bowl with all the other elements.
James Duigan’s Blueprint for Health, published by Pavilion Books