Briouat

Briouat is a delicious Moroccan pastry filled with a savory mix of spiced vegetables and nuts, perfect for a warm and satisfying vegan breakfast. These crispy, golden parcels are both light and flavorful, making them a delightful start to your day.

Ingredients

• Rice paper sheets - 4
• Cooked quinoa - 100g
• Chickpeas - 100g, cooked and mashed
• Carrot - 1 medium, grated
• Zucchini - 1 small, grated
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the grated carrot and zucchini, and cook for an additional 5 minutes until they soften.
3. Stir in the cooked quinoa, mashed chickpeas, cumin, cinnamon, salt, and black pepper. Cook for another 5 minutes, mixing well to combine all ingredients. Remove from heat and let it cool slightly.
4. Prepare the rice paper sheets by dipping them briefly in warm water until they are pliable. Lay the sheets on a clean surface.
5. Place a spoonful of the vegetable mixture at one end of a rice paper sheet, fold the sides in, and roll tightly to form a parcel. Repeat with the remaining sheets and filling.
6. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place the briouats seam side down and cook for about 3-4 minutes on each side until golden and crispy.
7. Garnish with sesame seeds and serve warm.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from quinoa and chickpeas.
• High in fiber, promoting healthy digestion.

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