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Clean slate: The recipe here is Saltie's take on a "re-imagined falafel." First try the hummus recipe -- it includes red miso paste for a rich umami taste -- and then tackle the whole sandwich. (Bill Hogan/Chicago Tribune) |
4 cloves garlic
2 cups cooked, drained chickpeas (or canned)
2 tablespoons tahini
2 teaspoons red miso, optional
1/4 cup each: fresh lemon juice, extra-virgin olive oil
1/8 teaspoon sea salt
Quinoa:
1 cup quinoa
1 1/2 cups water
1 teaspoon salt
Assembly:
1 piece warm naan
2 to 3 tablespoons yogurt sauce, see recipe below
Sauerkraut and/or other pickles for topping
2 tablespoons shredded raw carrots or chiffonade of greens
1 tablespoon roughly chopped fresh mint, cilantro and/or dill
1 teaspoon toasted sesame seeds
1. For the hummus, toast the coriander and cumin seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, about 1 minute. Grind with a mortar and pestle. Transfer to a food processor; add the garlic, chickpeas, tahini and miso if using. Process until well blended. Add the lemon juice, olive oil and sea salt; process until smooth. Taste for seasonings.
2. For the quinoa, rinse in a fine-mesh sieve to remove the bitterness. Transfer to a saucepan; add the water and salt. Heat to a boil over high heat. Cover; reduce heat to maintain a simmer. Cook until all of the water has been absorbed, 10-15 minutes. Remove from the heat; allow to rest to steam and cool.
3. Place the naan on a plate; spread the center with 1/4 cup hummus, leaving an inch around the edge without hummus. Place 1/4 cup quinoa on top of the hummus; spread evenly across naan, stopping just short of the edges of the hummus. Drizzle with yogurt sauce; top with sauerkraut or other pickle, carrots, herbs and sesame seeds. Fold the naan in half and eat it like a big taco.
Nutrition information: Per serving: 758 calories, 29 g fat, 5 g saturated fat, 2 mg cholesterol, 101 g carbohydrates, 25 g protein, 1,354 mg sodium, 15 g fiber.
Yogurt sauce: Whisk 1 cup plain yogurt, 3 thinly sliced green onions, 2 tablespoons chopped fresh dill together in a bowl. Whisk in 1 1/2 tablespoons extra-virgin olive oil. Season with salt and a splash of white wine vinegar.
foods@tribune.com
2 cups cooked, drained chickpeas (or canned)
2 tablespoons tahini
2 teaspoons red miso, optional
1/4 cup each: fresh lemon juice, extra-virgin olive oil
1/8 teaspoon sea salt
Quinoa:
1 cup quinoa
1 1/2 cups water
1 teaspoon salt
Assembly:
1 piece warm naan
2 to 3 tablespoons yogurt sauce, see recipe below
Sauerkraut and/or other pickles for topping
2 tablespoons shredded raw carrots or chiffonade of greens
1 tablespoon roughly chopped fresh mint, cilantro and/or dill
1 teaspoon toasted sesame seeds
1. For the hummus, toast the coriander and cumin seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, about 1 minute. Grind with a mortar and pestle. Transfer to a food processor; add the garlic, chickpeas, tahini and miso if using. Process until well blended. Add the lemon juice, olive oil and sea salt; process until smooth. Taste for seasonings.
2. For the quinoa, rinse in a fine-mesh sieve to remove the bitterness. Transfer to a saucepan; add the water and salt. Heat to a boil over high heat. Cover; reduce heat to maintain a simmer. Cook until all of the water has been absorbed, 10-15 minutes. Remove from the heat; allow to rest to steam and cool.
3. Place the naan on a plate; spread the center with 1/4 cup hummus, leaving an inch around the edge without hummus. Place 1/4 cup quinoa on top of the hummus; spread evenly across naan, stopping just short of the edges of the hummus. Drizzle with yogurt sauce; top with sauerkraut or other pickle, carrots, herbs and sesame seeds. Fold the naan in half and eat it like a big taco.
Nutrition information: Per serving: 758 calories, 29 g fat, 5 g saturated fat, 2 mg cholesterol, 101 g carbohydrates, 25 g protein, 1,354 mg sodium, 15 g fiber.
Yogurt sauce: Whisk 1 cup plain yogurt, 3 thinly sliced green onions, 2 tablespoons chopped fresh dill together in a bowl. Whisk in 1 1/2 tablespoons extra-virgin olive oil. Season with salt and a splash of white wine vinegar.
foods@tribune.com
