Here’s an easy sattvic Veda bowl for lunch or supper. All doshas could enjoy this. LEMONY CARDAMON FALAFELS, ORANGE & CORIANDER QUINOA & LENTIL SALAD with SUMMER GREENS.
Kapha make traditional chick pea falafels, but add the lemon and toasted ground cardamon. Sweet potato falafels are too sweet for your constitution, you’ll do better with the traditional astringent chickpea recipe.
SWEET POTATO FALAFELS
INGREDIENTS (per person)
1 medium sweet potato
4 tablespoons gram flour
Juice of half a lemon
1/4 teaspoon toasted ground cardamon
Couple of pinches rock salt
Cook the sweet potato in the oven then remove the skins. Mix the sweet potato with the other ingredients, shape then bake for about 20-25 minutes.
INGREDIENTS (1 person)
1/2 cup quinoa to just under 2 cups water
1 cup cooked green lentils
Juice of 1/2 orange
2 tablespoons liquid ghee
A good handful of chopped parsley, coriander, fennel and mint (or whatever you have)
Rock salt to season
Cook the quinoa and mix with everything else.
Use what is ready to eat in the garden if you grow food: sorrel, rocket, chard, land cress in mine – but you could use whatever you have available. Sauté the greens in a little ghee and add some rock salt to season.
Assemble your food in a bowl with a dollop of tahini – the taste is really nice with both the falafels and the quinoa salad.