Click here to get the recipe as an easy-to-print PDF
Serves 2
Prep: 15 min
Cooking: 5 min
A new savory matcha recipe from our friends at Pazapah! What a delight!
Ingredients
For the matcha falafels:
- 250 g of drained organic canned chickpeas
- 1/2 organic garlic clove
- 1 tsp of organic cumin
- 1 tsp of organic culinary-grade matcha
- 30 g of organic baby spinach
- 1/2 organic lemon
For the salad:
- 1 handful of organic lamb's lettuce leaves
- 1 organic avocado
- 1 organic spring onion
- 1 organic yogurt
- 1/2 organic garlic clove
- 1 tsp of organic liquid honey
- 1 tsp of organic ground cumin
- 1 tbsp of organic lemon juice
Preparation:
Using a food processor, blend the chickpeas with the garlic, cumin, organic culinary-grade matcha, baby spinach, lemon juice, salt, and pepper. Shape the mixture into balls.
In a large pan with a drizzle of oil, pan-fry the falafels for 5 to 8 min, until golden brown on all sides.
Meanwhile, in a bowl, mix the yogurt with the chopped garlic, cumin, lemon juice, honey, salt, and pepper.
Cut the avocado into cubes. Finely slice the spring onion (both the white and green parts).
Toss the lamb's lettuce with the avocado and spring onion, then drizzle everything with a little oil and a splash of the remaining lemon juice.
Serve the falafels with the lamb's lettuce salad and the yogurt sauce.
Click here to get the recipe as an easy-to-print PDF
