Raw Falafel Salad

 

Serves: 2

 
 
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Ingredients

  • 1 head of lettuce

  • 1 portion of raw falafel (see below)

  • 1 tomato, diced

  • 1 cucumber, diced

  • Tahini sauce

Optional: Flat bread to make it a salad wrap

These raw falafel balls are a great substitute to the original ta’meya which is full of oil and made with beans that are hard to digest. Walnuts are an excellent source of omega-3 and you get your daily dose of greens with the parsley and coriander.

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Raw Falafel Ingredients

  • 1 1/2 cups walnuts, soaked for 3 hours

  • 3/4 cup parsley

  • ¾ cup coriander

  • 1 tbsp olive oil

  • 1 clove garlic

  • 1 tsp cumin

  • ½ tsp ground coriander seeds

  • pinch of salt

  • sesame seeds

Raw Falafel Method

  1. Drain walnuts and rinse well

  2. Blend all the ingredients together in a food processor until the walnuts are completely blended and the mixture starts to stick. It may take a few minutes

  3. Prepare a bowl with ¼ cup sesame seeds in it, they can be raw or toasted

  4. Take the dough and form small balls

  5. Throw each ball into the bowl to cover it with seeds.

  6. Leave out to dry for about 1 hour before eating.

Keep refrigerated up to 3 days.

 
 
 
 
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Meet Our Guest Writer…

Yasmine Nazmy

Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.

Follow her accounts on Facebook, Instagram and Youtube for all things plant-based in Cairo.

 
Salads, guest writerMarrwa Moaz