Veggie Loaded Corn Falafel Bites with Cashew, Coriander & Lime Cream

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 6



The perfect snack for hungry humans when you're braaing!






Loved whipping up this scrumptiousness for COBB South Africa . In case you needed reminding about my current obsession with corn. Especially now that it's in season and organic corn is available again, I am loving this recipe even more.


These chargrilled mealies are so good and I made them on my outdoor bestie - which means you can literally cook anywhere but the kitchen. The COBB is the best choice for outdoor entertaining, camping and even more picnics in your garden. Al fresco dining made easy!


The corn is great just as is but you can also use some of the leftovers to whip up these veggie loaded falafel bites that are great for snacks - especially for those hungry hands that keep pinching your food before you are finished making it, you know what I mean!


They're available directly from the online COBB store or through Yuppie Chef and Takealot.


Let’s cook ☺


Ingredients


Ingredients for veggie loaded corn falafel bites

  • 1.5 cups chargrilled corn sliced off the cob, roughly chopped

  • 1 large sweet potato, grated

  • 1 cup grated zucchini

  • 1 cup chickpea flour, sifted

  • 1 spring onion, finely chopped

  • Half a red onion, finely chopped

  • ¾ cup water

  • ½ cup brown rice flour

  • ¼ cup coriander leaves, finely chopped

  • Juice from 1 lime

  • 1 tbsp chopped jalapeno pickles + 1 tbsp jalapeno pickle brine

  • 2 tsp onion powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp baking soda

  • ½ tsp apple cider vinegar with ‘the Mother’

  • Generous pinch of Pink Himalayan salt + black pepper


Ingredients for cashew, coriander & lime cream

  • 2 cups raw cashew nuts, soaked overnight

  • 1 cup water

  • ½ cup fresh coriander leaves

  • ½ cup fresh lime juice

  • 2 tsp onion powder

  • 2 tsp paprika

  • 2 tsp ground cumin

  • 2 tsp maple syrup

  • 2 tbsp pickled jalapenos + 2 tbsp brine from pickled jalapenos

  • Pink Himalayan salt + black pepper to taste

Method

1. Add the corn, sweet potato, zucchini, spring onion, red onion, coriander, jalapeno pickles, jalapeno brine, lime juice, onion powder, ground cumin, smoked paprika, salt and black pepper to a mixing bowl. Mix well.

2. In a separate bowl, add the chickpea flour, baking soda and apple cider vinegar on top of the baking soda so that it activates it. Then slowly add the water so that you form a nice paste without lumps, keep adding the water until the mixture is well combined. You can use a whisk to remove any lumps.

3. Add the chickpea mixture to the veggies and combine well. Add the brown rice flour to the mixture, make sure everything is well combined and let sit for 10-15 minutes.

4. Wet your hands and shape the mixture into small balls or desired shapes.

5. Heat the griddle pan on the COBB, brush with olive oil to avoid sticking and place the bites onto the pan. Cook for a few minutes on each side so that they have beautiful char lines on each side. Flip over and brush with olive oil if needed.

6. Serve hot with lime wedges and creamy cashew, coriander + lime dipping sauce.

 






Recipe by Mira Weiner

Styling & Photography by Samantha Lowe

 

With love,

Mira

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