Thai-style Falafel Salad
Daily servings of beans and cruciferous vegetables are a must. Here two colors of cabbage get dressed-up as slaw and chickpeas are disguised in falafel patties. Traditional falafel combines ground chickpeas with Mediterranean spices fried in small balls or patties. Seasoning the falafel with sesame oil and garlic, serving it on a bed of slaw, and drizzling it with peanut dressing, gives it a thai-style twist.
½ cup uncooked quinoa
1 cup, plus 2 Tbsp vegetable broth
¼ cup creamy peanut butter
2 Tbsp date sugar, divided
1 Tbsp maple syrup
2 Tbsp soy sauce, divided
1 tsp grated fresh ginger
1/4 tsp crushed red pepper flakes
Juice of one lime
1 cup red cabbage
1 cup green cabbage
1 cup carrot
1 Tbsp rice vinegar
1 can chickpeas (15 oz or 1½ cup cooked chickpeas)
¾ cup old fashioned oats
½ cup yellow cornmeal
¾ tsp kosher salt
½ tsp smoked paprika
2 cloves garlic, minced
½ tsp sesame oil
1 Tbsp flaxseed meal
2 Tbsp soy milk (or other plant milk)
1/3 cup red onion
2 tsp vegetable oil
¼ cup peanuts, coarsely chopped
Heat a small sauce pan over medium heat. Sauté the quinoa, stirring frequently, about three minutes or until lightly toasted. Stir in 1 cup of broth and bring to a boil. Lower heat and cover. Simmer for 15 minutes and turn off the heat. After five minutes, remove the lid and set aside to cool.
While the quinoa cooks, whisk together peanut butter, 1 Tbsp date sugar, maple syrup, 1 Tbsp soy sauce, ginger, red pepper flakes, lime juice, and 2 Tbsp vegetable broth for the dressing.
For the slaw, Shred cabbages and carrots using a food processor or hand grater. Mix with 1 Tbsp date sugar, rice vinegar, and 1 Tbsp soy sauce.
In a small bowl, mix the flaxseed meal and the soy milk. Rinse the food processor bowl if needed. Process chickpeas, oats, cornmeal, salt, smoked paprika, garlic, and sesame oil. Mix in the flaxseed mixture. Transfer to a mixing bowl and fold in the onion and the quinoa.
Divide the falafel mixture into twelve balls. Shape and flatten slightly. Heat a large skillet over medium with vegetable oil. Cook the falafel for about 4 minutes on each side until browned.
Serve the falafel on a bed of the slaw, drizzled with dressing, and garnished with peanuts.