Spicy Carrot Spinach Cakes with Avocado Dressing

Lets get down to business. 

You’ve heard me talk about the produce in my mother’s vegetable garden? Of course you have, I’ve only been talking about it for the ages. We’ve got spinach, carrots, tomatoes, leeks and onions! For previous posts about these groegiurs veggies, check out these Carrot Cake Pancakes and these Spinach Falafel. For today, we’re going to talk about how I used the spinach and carrots to prepare your next greatest lunch project.


I’m on a roll right now as far as meatballs and patties are concerned. Falafels, burgers, meatballs, I’m really taking advantage of all the vegan foods. Now it’s no fun to just throw a couple of vegetables in a food processor, pulse and throw it in the oven. No my friends, we have to make it interesting! That’s where the various spices I’ve thrown in here come in. Added bonus: they really bolster the nutritional value of this dish. Trust me when I tell you that you need to get into adding spices to your food. Take for example this Golden Spiced Pineapple Cooler I made a couple of weeks ago. It’s delicious, insanely healthy for you and has a gorgeous colour! So before you start to think twice about the number of spices involved in this dish, remember how every little ingredient contributes to the goodness of these cakes. 


These carrot cakes are delicious tucked into a pita or between 2 pieces of naan with a side of roasted vegetables. The avocado sauce is a must and helps take some of the heat off if you find that they’re too spicy for you. Make these in bulk and freeze just before baking so that you can defrost and cook as you need them! Enjoy! 


Spicy Carrot Spinach Cakes with Avocado Dressing

Ingredients

For the carrot spinach cakes:

  • 1 cup dried red or brown lentils
  • 4 medium carrots, grated
  • 1 cup rolled oats, divided in half
  • 2 cloves garlic, minced 
  • 3 tbsp fresh lemon juice 
  • 3 tbsp olive oil
  • 1 tsp bicarbonate of soda 
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black pepper 
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup roughly chopped spinach 

For the avocado dressing:

  • 1 whole avocado, roughly mashed
  • 2 cloves garlic, minced
  • 1 tsp chilli flakes 
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/4 cup lime juice 
  • A handful of fresh parsley
  • A handful of sliced almonds 

Method 

Start with the carrot spinach cakes: 

  1. Add the lentils to a medium saucepan and cover with 2 cups of boiling water. Cook on medium heat for 12-15 minutes or until they have soaked up all the water and are soft. Remove and allow the cool. In the bowl of a food processor, combine the carrots, cooked lentils, 1/2 cup of the rolled oats, garlic, lemon juice and olive oil. Pulse a couple of times until the ingredients are well combined and you have a thick batter. 
  2. Remove the batter to a large bowl. Add the other half cup of oats, bicarbonate of soda, cumin, coriander, cayenne, black pepper, cinnamon, nutmeg and spinach. Use a large wooden spoon to blend all the ingredients together, making sure that there are no pockets of dry spice. 
  3. Line a 9×13 inch pan with parchment paper/aluminium foil and preheat your oven to 180C/350F. Grab a heaping tablespoon of the carrot spinach mixture and shape into a patty with your hands. It’s much easier if your hands are damp. Add each patty to the baking sheet as you form them, making sure to leave some space in between them. Bake for 25-30 minutes or until slightly golden brown. Serve hot with the avocado dressing, some naan and extra roasted veggies. Enjoy!

To make the avocado dressing:

Add all the ingredients to the bowl of a food processor and pulse until combined. Keep leftovers tightly sealed in the fridge for up to 10 days. 

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Baked Spinach Quinoa Falafels

In other words: my latest obsession.


It’s taken me way too long to get a falafel recipe right. believe me, I’ve tried almost everything this year from lentils to mushrooms to wild rice. I just could not create a falafel recipe that

a) Didn’t fall apart in my sandwich

b) Wasn’t drier than the Sahara desert

c) Worked every single time

UNTIL this one happened.


Believe me, I’d long given up on the falafel dream, resigning myself to order from the Lebanese lady at the farmer’s market. If you’ve read my vegan carrot cake pancakes post then you’ll know about the abundance of home grown produce in my home. Among these vegetables, we have some leafy green spinach hanging around. To put it to good use, I blindly added it to my food processor with some chickpeas and quinoa. And whoa. And I mean WHOA. These beautiful things came around.


I’m not exaggerating when I tell you that this is all I ate for a week. I could not believe that they were this good and came from my own kitchen. And now, I’m posting the recipe here so that you too can experience heaven in a bite!


Falafels are traditionally eaten in a pita with cucumber and a yogurt sauce. Today we’re keeping it strictly vegan with an avocado sauce that I will also be posting soon. I didn’t have any pitas on hand, but there was some naan dough that I had frozen, so I whipped up a batch of fresh naan and can I just say, BEST LUNCH EVER. So I encourage you today, reader: go forth and make delicious falafel balls!

Baked Spinach Quinoa Falafels                                                              makes about 20 falafel

Ingredients

  • ½ cup dry quinoa
  • 2 cups soaked chickpeas, rinsed
  • ½ cup fresh spinach
  • 1 onion, diced
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • ¼ cup flour
  • 1 tsp baking powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper

Method

  1. Start by cooking the quinoa. Add the quinoa to a medium saucepan and cover with a cup of boiling water. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the water has evaporated, about 15 minutes. Remove the cooked quinoa to a bowl and allow to cool.
  2. To a food processor, add the cooked quinoa, chickpeas, spinach and olive oil. Process until combined, about 5 minutes. Remove the vegetable mixture to a large bowl before adding the flour, baking powder, cumin, coriander, cayenne pepper and black pepper. Use a rubber spatula to fold the dry ingredients into the vegetable mixture, stirring carefully to ensure there are no pockets of flour.
  3. Lightly grease a 9×13 inch baking pan or line with parchment paper/aluminium foil. Dampen your hands to make it easier to shape the falafel. Use a tablespoon to portion out the falafel and use your hands to shape into a sphere before adding to the baking pan. Repeat until you’ve used up all the mixture. If the mixture fails to hold together, add flour 2 tbsp at a time until it does. Refrigerate the falafel for 20 minutes whilst you preheat your oven to 180°C/350°F.
  4. Bake the falafel for 15 minutes before gently turning over and baking for another 10 minutes. Serve warm in a pita with cucumber and tomatoes. Enjoy!