Cauliflower Tahini Fritters with Lentil, Quinoa and Kale Tabbouleh
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 2
- ½ cup French green (puy) lentils
- ½ cup quinoa, rinsed, drained
- Batter:
- 2 egg whites, lightly beaten
- 2 tablespoons chickpea (besan) flour
- ½ cup tahini
- ⅓ cup lemon juice
- ⅓ cup water
- 1 teaspoon salt
- lots of freshly ground black pepper
- 1 small cauliflower, thickly sliced
- Extra virgin olive oil, for shallow-frying
- Dressing:
- ¼ cup lemon juice
- 2 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- ¼ teaspoon salt
- Tabbouleh:
- 250 gram punnet of kumara, cherry or grape tomatoes
- 1½ cups fresh flat-leaf parsley leaves, chopped
- 1 cup fresh mint leaves, chopped
- 1 cup fresh coriander leaves, finely chopped
- 2-3 kale leaves, finely chopped
- Pine nuts, toasted, to serve, optional
- pomegranate seeds, garnish, optional
- Rinse lentils and place in a saucepan. Cover generously with water and bring to the boil.
- Reduce heat to low and simmer for 20 minutes, or until cooked.
- Rinse quinoa and add to the same saucepan after about 8 minutes.
- When the lentils and quinoa are cooked, remove from heat and drain. Set aside
- Meanwhile, place egg whites in a bowl and whisk.
- Gradually whisk in flour, tahini, lemon juice, water, salt and pepper.
- Heat a large frying pan over medium heat.
- When hot, add enough oil to generously cover the base of the pan.
- Working in batches, dip cauliflower into batter, drain excess.
- Shallow-fry for about 2 minutes each side or until golden.
- Drain on a tray lined with paper towel.
- Meanwhile, add lemon juice, olive oil, garlic and salt to a jar with a tight fitting lid and shake well.
- In a large bowl, combine lentils and quinoa, pour dressing over and stir to combine.
- Then add tomatoes, parsley, mint, coriander and kale. Mix well
- Serve fritters with tabbouleh and sprinkle with pinenuts and pomegranate seeds, if using
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/05/28/cauliflower-tahini-fritters-with-lentil-quinoa-and-kale-tabbouleh/
3.5.3251