Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

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Sweet Potato Falafel Salad

FullSizeRenderOn Sunday we visited the Japanese cherry blossom park at the Amsterdamse bos. It’s one of those things I look forward to every spring. The weather was just perfect that day! Sunny and warm. People brought their picnics and were chilling on the grass. It’s a beautiful place around this time of the year and very close to Amsterdam.

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I had been craving falafel and I made this one by adding mashed roasted sweet potato to the chickpea mixture. It adds a slight sweetness to it. I served them over a very simple salad with baby Swiss chard, Kalamata olives, cucumber and feta. It’s healthy, easy to make and filling.

This recipe serves 3.

Ingredients:

For the sweet potato falafel:

1 cup of dried chickpeas, soaked in water overnight

1 bunch of parsley

1 cup of mashed roasted sweet potato

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of celery salt

Juice of ½ a lime

Pinch of cayenne

Pinch of salt

For the salad:

1 cucumber, core removed and thinly sliced

100grs of crumbled feta

100gr of Kalamata olives, sliced

100grs of baby Swiss chard or any leafy greens of your choice

Garden cress (optional)

For the dressing:

1/3 cup of olive oil

¼ cup of white vinegar

Juice of 1 lemon

1 tablespoon of honey

1 teaspoon of mustard

Salt

Extra:

Olive oil for pan-frying the falafel

 

To make the sweet potato falafel, soak the dried chickpeas in enough water overnight. For the sweet potato, you can roast it the night before, mash it and keep it in the fridge. Roast 1 medium sweet potato at 180C/350F for 1 hour.

The next day, drain the chickpeas and place all of the ingredients for the falafel in the food processor. Pulse until everything is well combined and there are not big chunks, but not too fine that it becomes a puree. You want it to still have some texture.

Then grab some of the mixture and form it into a ball using the palm of your hands. I grabbed about 1 ½ tablespoons of the mixture. It makes about 25 small balls.

Once all the falafels are assembled, pour about 1/3 of a cup of olive oil into a large pan over medium heat. Once the oil is hot, fry the falafel in batches until lightly browned. This will take about 5 minutes per batch. Just be careful not to press on them too much while turning them so that they don’t break apart.

To make the dressing just place all of the ingredients in a jar with a lid, close it and shake it until it emulsifies.

In a large bowl, mix the sliced cucumber, crumbled feta, Kalamata olives, baby Swiss chard and garden cress. Add the dressing and toss to coat.

Divide the salad among 3 plates and then add the falafel. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Tamarind Roasted Chickpea Tacos with Apple & Cabbage Slaw

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It’s taco Tuesday again and I have a thing for vegetarian tacos. This time I made an apple and cabbage slaw with buttermilk dressing. And for protein, I made my tamarind roasted chickpeas again. It’s such a delicious combination. Tangy, sweet and spicy!

This recipe is for 12 small tacos.

Ingredients:

12 small tortillas

For the tamarind roasted chickpeas:

260grs of canned chickpeas, drained

2 tablespoons of tamarind paste

4 tablespoons of brown sugar

2 tablespoons of olive oil

2 tablespoons of honey

Pinch of salt

Pinch of Pepper

Pinch of cayenne

For the Slaw:

4 cups of finely chopped cabbage

1 apple, shredded or julienned (I used Royal Gala)

For the slaw dressing:

1/3 cup of buttermilk

1 teaspoon of mustard

1 tablespoon of finely chopped parsley

¼ cup of apple cider vinegar

¼ cup of Greek yogurt

3 tablespoons of honey

1 tablespoon of sugar

Celery salt to taste (I used about 1 teaspoon)

Pinch of chili flakes

Extras:

1 avocado, thinly sliced

Coriander leaves

Chili flakes to taste (optional)

1 chopped red chili (optional)

 

Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Whisk the tamarind paste, brown sugar, olive oil, honey, cayenne, salt and pepper. Then add the drained chickpeas and mix well. Spread the chickpeas on the prepared baking sheet. Roast them for 15 minutes. Then stir and increase the temperature to 180C/350F. Roast them for an extra 20 minutes. Turn off the oven and keep the chickpeas in the oven until ready to serve.

To make the slaw, whisk all of the ingredients for the dressing in a medium bowl. In another bowl, mix the cabbage with the apple. Then pour in the dressing and mix well. Let it rest in the fridge for about 30 minutes.

Once the slaw has rested in the fridge and you are ready to serve, warm up the tortillas in a pan and remove the roasted chickpeas from the oven. Place some of the slaw on each tortilla. Add the roasted chickpeas, a few coriander leaves and avocado slices. Top with chili flakes and chopped red chili to taste. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beet and Chickpea Brownies (Gluten free)

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With summer around the corner and my sweet tooth nagging me, I wanted to make a dessert that was on the healthier side. They are packed with protein because of the chickpea flour and are lighter in calories because of the beets. A good compromise if you ask me! I cannot live without chocolate in my life!  They are cakey and decadent. I had them for dessert and also for breakfast the next day.

I have a recipe for healthy protein cookies, which I also made with chickpea flour plus mandarins and chocolate if you like to check it out.

This recipe is for a 22cm square baking dish, makes about 16 brownies.

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Ingredients:

1 cup beet puree (about 2 cooked beets)

1 cup of chickpea flour

1/3 cup brown sugar

6 tablespoons of agave syrup

1 tablespoon of coconut oil, melted

150gr of dark chocolate, melted

¼ cup plus 2 tablespoons of cocoa powder

2 teaspoons vanilla essence

3 eggs

For the topping:

1/3 cup of pistachios, chopped

 

Preheat the oven to 180C/350F. Line a small square baking dish (22cm) with parchment paper.

To save time, you can buy the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and chop them. Place them in the food processor and pulse until you get a puree.

Chop the dark chocolate. Place the chocolate and coconut oil in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.

Place the beet puree in a bowl. Add the eggs, sugar and whisk until combined. Add the chickpea flour, agave, cocoa powder, vanilla essence and mix. Finally add the melted chocolate. Mix until combined.

Pour the brownie batter in the prepared baking dish. Sprinkle the chopped pistachios.

Bake for 20 minutes.

Healthy Protein Cookies (Gluten Free)

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I made these cookies for the first time a while back when I was experimenting with chickpea flour. I wanted to make a healthy cookie recipe that would be good for the body as well as for the taste buds. I used chickpea flour, coconut oil, mandarins and agave to sweeten it up a bit.

picThese cookies are quite addictive, neither my husband nor I can stop eating them. They are a bit cakey and I love the mix of mandarin with chocolate.

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This year almost half a million tulips were planted around Amsterdam to celebrate the Tulip Festival. In some locations they are already in full bloom and yesterday was a nice sunny day, perfect to go visit some of the locations. I made these cookies again on Saturday and we devoured them when we came back home yesterday. They were a nice treat after biking around town.

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This recipe makes about 38 cookies.

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Ingredients:

For the cookies:

400gr Chickpea flour

1 ½ tablespoon of Mandarin zest, plus more for garnish

5 tablespoons of coconut oil, melted

12 tablespoons of agave syrup

2 tablespoons of mandarin juice, I just squeezed the mandarins over a sieve

2 eggs

1 teaspoon of baking soda

1 teaspoon of vanilla essence

For the dipping:

150gr of dark chocolate, melted

 

Place all of the ingredients for the cookies in the bowl of the stand mixer fitted with a paddle attachment. Mix until well combined. If you don’t have a stand mixer, you can also just mix it using a whisk.

Cover with plastic film and let it sit in the freezer for 30 minutes. It is important that the dough rests and gets cold; it will be easier to shape the cookies later.

Preheat the oven to 180C/350F and line an oven tray with parchment paper.

Once the 30 minutes are up, remove the cookie dough from the freezer.

Take about one teaspoon of the dough and shape it into a ball using your hands. Then flatten it as much as you can, using the palms of your hands. They will puff up in the oven. Place the cookie on the prepared tray. Repeat for the remaining dough.

Bake them for about 6 to 7 minutes, until slightly golden.

Once you take them out of the oven; using a fork, press a bit in the middle of each one to flatten it slightly. Allow them to cool down.

cookie collage

Once the cookies are cold, start melting the chocolate. You can just microwave it for 30 second intervals, mixing it in between until it has completely melted.  Line a cutting board with plastic wrap.

Dip half of each cookie in the melted chocolate. Then place it on the prepared cutting boar. Repeat until all the cookies are dipped in the chocolate. Then sprinkle some extra mandarin zest on top of the chocolate part of each cookie. Allow for the chocolate to harden.  You can keep them in an airtight container for a few days.