In Ayurveda, nutrition is the foundation of inner harmony. These vibrant, baked green falafels combine nourishing spinach, lightly blanched peas, and protein-packed quinoa to support easy, comfortable digestion. By omitting heavy, deep-fried oils, this recipe avoids aggravating your internal fire (Pitta) or leaving you feeling heavy and sluggish (Kapha).
Ingredients:
150g white quinoa, rinsed
225ml filtered water and a pinch of sea salt
100g spinach
50g parsley and 50g mint leaves, picked
200g frozen peas, lightly blanched
2 garlic cloves, chopped
½ tsp each: ground cumin, ground coriander, ground sweet paprika
½ tsp Lakadong Organic Turmeric Powder
2 eggs, lightly whisked
100g buckwheat flour
Sesame seeds and Organic Black Seed Powder, to garnish
Pure A2 Vedic Ghee (for serving)
Method:
Cook Quinoa: Bring quinoa, water, and salt to a boil. Reduce heat and simmer uncovered for 15 minutes. Cover with a clean dishcloth and lid; let cool for 10 minutes to fluff.
Process Greens: Pulse the spinach, herbs, peas, garlic, 1 tsp sea salt, and spices in a food processor until smooth.
Combine: In a bowl, mix the whisked eggs with cooled quinoa. Stir in the green pea mixture, then fold in the buckwheat flour to form a soft, non-sticky dough.
Bake and Serve: Roll into walnut-sized balls. Sprinkle with sesame seeds and black seed powder. Bake at 180°C (fan) / 400°F for 15 minutes until firm.
Melt a small spoonful of Pure A2 Vedic Ghee into a side of tahini or yoghurt dip, and serve your falafel warm alongside a fresh herb salad, hummus, or warm flatbread.
This meal is best shared at the table, reminding everyone who eats to pause the busy world outside, gather over a plate that honors the body's natural rhythm, and feel the simple joy of being together.
