Amaranth Falafels with Spirulina Sauce

Amaranth Falafels with Spirulina Sauce
Amaranth is an under-utilised, easy-to-digest, gluten-free, nutritious grain that is perfect for vegan-cooking as it has a very "bindy" texture to help things stick together without eggs. Coupled with flaxseeds and chickpeas, this is a fibre-powerhouse, keeping you full and satiated. With two bunches of parsley there is quite a bit of iron in here too! Spirulina, tahini, cabbage, garlic... every ingredient in this dish is a superfood!




  • 1 cup amaranth  dry
  • 3 x 400g cans organic chickpeas  drained and rinsed thoroughly
  • 1 cup filtered water 
  • 1/2 brown  onion  chopped
  • 1 bunch flat-leaf parsley  leaves chopped
  • 6 tbsp ground flaxseeds 
  • 3 tbsp coconut oil 
  • 6 cloves garlic  minced
  • 1 tbsp ground cumin 
  • 1 tsp paprika 
  • 2 tsp sea or rock salt 
  •   cracked black pepper 


  • 1 cup tahini 
  • 1 bunch flat-leaf parsley  leaves chopped
  • 1/2 cup filtered water 
  • 3  lemons  juiced
  • 4 cloves garlic  minced
  • 1.5 tsp Spirulina powder 
  •   Sea salt and cracked black pepper 


  • 1 green Cabbage  thinly shaved
  • 1 medium bulb fennel  thinly shaved
  • 1 bunch shallots  thinly sliced


  1. In a small saucepan, bring amaranth and 1 cup water to a boil; reduce heat to medium-low and gently simmer for 15-20 minutes with the lid on, until cooked to a thick porridge. Stir occasionally, especially toward the end. Remove from heat.
  2. In your food processor, process the amaranth, parsley, ground flaxseed, coconut oil, garlic, cumin, paprika, salt and pepper, until incorporated.
  3. Then add the chickpeas and onion, pulsing/processing until thick and mostly smooth (it can be nice to leave some chunks of chickpea for texture).
  4. Position oven rack to second from the top, and preheat the oven on fan and top grill, to 250 C. Line a large baking tray or two with baking paper.
  5. With your fingertips, take 1.5 tbsp of mixture and fashion them into “mounds” on the lined baking tray, gently flattening them slightly with the pads of your fingertips.
  6. Place them in the oven for 12-15 minutes, before removing, flipping each with a spatula and grilling again for a further 12-15 minutes. Both sides should be lightly toasted. Note: if using two baking trays, do one tray at a time.
  7. Cool for at least 15 minutes before removing falafels from tray.
  8. Meanwhile, make the sauce by blending all ingredients together until smooth. Use more water if you prefer a thinner consistency.
  9. Toss the shaved cabbage, fennel and sliced shallots and arrange on a large plate or platter.
  10. When falafels are ready, scatter on top and drizzle with sauce. Sprinkle with chili flakes or sesame seeds if desired.