super green chia falafels with sauer­kraut slaw

donna hay - Fresh + Light - - Chia Seeds -

2 green onions (scal­lions), rough­lyr chopped

3 cups (75g) chopped kale leaves

1 cup mint leaves

1 cup co­rian­der (cilantro) leaves, root, stem and leaves,

plus ex­tra leaves, to serve

¼ cup (50g) white chia seeds, plus ex­tra for sprin­kling 1 egg

¾ cup (75g) quinoa flakes

2 cups (280) frozen baby peas, thawed

4 whole­grain moun­tain bread+ labne (yo­ghurt cheese), to serve

1 cu­cum­ber, shred­ded

1 long red chilli, finely sliced

sauer­kraut slaw

2 tea­spoons lemon juice 2 tea­spoons ex­tra vir­gin olive oil 1 cup (180g) sauer­kraut

3 cups (75g) shred­ded kale leaves

Pre­heat oven to 220°C (425°F). Place the onion, kale, mint, co­rian­der, chia, egg, quinoa and peas in a food pro­ces­sor and pulse un­til the mix­ture comes to­gether.

Roll 2 ta­ble­spoons of the mix­ture into pat­ties and place on a large bak­ing tray lined with non-stick bak­ing pa­per. Sprin­kle with the ex­tra chia and cook for 22–25 min­utes or un­til golden.

While the falafels are cook­ing, make the sauer­kraut slaw. Place the lemon juice and oil in a large bowl and stir to com­bine. Add the sauer­kraut and kale, and toss to com­bine.

Top each moun­tain bread with labne, slaw, falafels, cu­cum­ber, chilli and ex­tra co­rian­der to serve. SERVES 4.

+ Moun­tain bread is a thin, lavosh style bread. It is avail­able from se­lected su­per­mar­kets, or you can use any thin rye flat­bread.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.