super green chia falafels
with sauerkraut slaw
- 2 green onions (scallions), roughly 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
- 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.
Photography: Chris Court
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