Parsnip, Brazil Nut & Butter Bean Falafel
In preparation for our upcoming vegan/nut supper club, we made these scrumptious parsnip and brazil nut falafel style bites, that go perfectly with creamy houmous, oily rich aubergine, lightly pickled veg, and raw shredded beetroot.
1 parsnip - 300g butter beans - 50g plain flour - 60g brazil nuts - salt - 2 tsp curry powder - 1 tsp chilli flakes - 1 garlic clove - 1 red onion
1/2 cucumber - 1 carrot - lemon juice - 1 aubergine - 4 pitta bread - houmous - beetroot - salad leaves - chilli oil
Grate the parsnip and blend in a food processor with the butter beans (including the liquid) until creamy.
Set aside in to a bowl and combine with the flour, large pinch of salt, roughly chopped brazil nuts, curry powder, chilli flakes, crushed garlic, and onion (which we sliced using the mandolin, to create texture and yummy gnarly caramelised slithers when fried!).
Refrigerate the mixture for 10 minutes or so until firmed up then shape in to bites, and either deep fry, or for a healthier option, fry off in a hot pan on all sides and oven bake at 200c for 15/20 minutes.
Peel the cucumber and carrot, and pickle slightly with a squeeze of lemon. Slice the aubergine in to rounds and bake with olive oil, salt and pepper until golden brown, then grill the pittas.
To assemble, put a layer of creamy houmous on to the pittas, then the pickled carrot and cucumber, baked aubergine, parsnip bites, raw beetroot shreds, salad leaves (we chose radicchio for colour), sprinkle of salt and drizzle of chilli oil.