With or without leaves … .decide you.
The sowing of August carrots gave me the opportunity in October to re-taste the fresh leaves of carrot, but this rustic, mustard protein can also be prepared without leaves will have a less grassy taste but still intriguing and is perfect with baked falafel , a tasty dish but light.
Ingredients for mustard carrot leaves:
- 50 g leaves of carrots
- 40 g carrots
- 20 g almonds
- 20 g pistachios
- 20 g hazelnuts
- 10 g mustard powder
- 1/2 teaspoon agave syrup
- 15 ml vinegar
- 15 g oil
How to prepare the mustard of leaves carrot
Detached from the stems of the leaves keep carrots.
Wash very well the leaves of carrots, dry them, cut them coarsely and put them in a blender with the mustard, oil, vinegar and agave syrup.
Washed and coarsely chopped carrots.
Coarsely chopped almonds, pistachios and hazelnuts.
Combined with the leaves turned into sauce carrots and nuts coarsely chopped.
If you do not find the carrots with the tufts, prepared mustard using only carrots.
Ingredients for mustard carrots:
- 90 g carrots
- 20 g almonds
- 20 g pistachios
- 20 g hazelnuts
- 10 g mustard powder
- 15 ml vinegar
- 15 g oil
How to prepare the mustard of carrots
Wash the carrots, whisk 50 g with mustard, oil, vinegar and coarsely chop the remaining 40 g.
Coarsely chopped almonds, pistachios and hazelnuts.
Combined with carrot puree the carrots and nuts coarsely chopped.
Ingredients for 50 falafel 2.5 cm in diameter:
- 440 g of boiled chickpeas
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 3 tablespoons extra virgin olive oil
- 3 tablespoons black sesame
- 3 tablespoons white sesame
How to prepare the falafel
Heat oven to 180°C
Blend all ingredients together, except the sesame.
Mixed black and white sesame, will help us to panare falafel.
Shape into round balls.
Roll them in sesame mix to panarle.
Arrange them on a plate covered with baking paper and cook for 15 minutes in preheated oven at 180 ° C.
clibi 