BAKED GRANOLA
ENERGY BAR
AMARANTH BENEFITS
OUR RECIPES
AMARANTH FALAFEL
INGREDIENTS
FOR THE FALAFEL:
¼ cup amaranth grains ¼ cup puffed amaranth 1 can chickpeas 1 bunch parsley 1 small onion 2 garlic cloves 1 tsp ground cumin SaltFOR SERVING:
150 g mixed salad greens 2 medium tomatoes 1 red onion 150 g mini mozzarella balls 1 avocadoFOR THE SAUCE:
2 tbsp tahini paste 1 tbsp olive oil ½ tbsp amaranth oil 2 garlic cloves Juice of 2 lemons SaltINSTRUCTIONS:
Soak the amaranth grains in water for 4 to 12 hours.
In a small pot, bring 1 cup of water to a boil, add the amaranth, and bring to a boil again. Reduce heat to low and simmer for 20 minutes, until you have a thick porridge.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Coarsely chop the parsley and garlic. Drain the chickpeas. In a blender, combine the cooked amaranth, chickpeas, parsley, garlic, cumin, ½ tsp salt, olive oil, and amaranth oil. Blend until you get a thick, creamy consistency.
Form the mixture into 16 walnut-sized balls and coat them with amaranth grains. Place on the prepared baking sheet and bake for 9–10 minutes, then carefully flip and bake for another 5–6 minutes. Let cool.
Squeeze juice from the lemons and finely chop the garlic. In a blender, combine tahini, lemon juice, olive oil, amaranth oil, and garlic. Add ¼ cup water and blend until smooth. Season with salt to taste.
Slice the avocado and tomatoes. Thinly slice the onion. On serving plates, arrange the mixed salad greens, avocado slices, and tomato slices. Add the onion, mozzarella balls, and falafel. Drizzle with the tahini sauce and serve.
