Home-made Healthy Falafel with Tahini dressing and Carrot Salad

ImageYummy Falafel dish

1. Falafels:

In a Thermamix or food processor blend:

1 tin of organic chickpeas

1 onion

1 tsp ground cumin

1/2 bunch coriander leaves and stems

1/2 bunch mint

1 garlic clove

1/2 red chilli (opt.)

1 tsp salt (Himalayan or sea salt)

Mince to a thick paste, not too fine, though and let it set in the fridge while preparing the dressing and carrot salad.

To cook it later, make small balls of 1 tablespoon each and put into hot oil ( about 3 tbsp. rice bran oil or coconut oil) until golden brown on all sides (mine were a bit on the dark side, as you can tell). Drain onto paper towel.

2. Carrot Salad:

4 large carrots

1/4 cup cranberries or similar

juice of one orange and 1/2 lemon

salt and pepper

3. Tahini Dressing

1/3 cup hulled tahini

1/2 bunch of coriander leaves

pinch of salt, cayenne pepper and cumin

juice of 2 organic lemons (and zest of one)

1 crushed garlic clove







Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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