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Lunch - Falafels

Fresh falafel balls, spices, sauce and herbs. Vegan falafel. Healthy lean food. Middle Eastern cuisine.

This delicious classic is perfect for a delicious and healthy lunch!

 

INGREDIENTS:

250g dried chickpeas

1/2 tsp bicarbonate of soda

3 garlic cloves

1 onion, roughly chopped

1 leek, roughly chopped

1 celery stick, roughly chopped

1 small chilli, roughly chopped (deseeded if you don't like it too hot)

1 tsp ground cumin

1 tsp cayenne pepper

1 tsp sumac

good handful chopped coriander

good handful chopped parsley

80g gram flour

100ml vegetable oil

 

Extras

Houmous, tabbouleh and pickled red onion & radish, flatbreads, shop-bought or see what goes well with (optional).

 

HOW TO:

1. Soak the chickpeas in cold water for 8 hrs, or overnight.

2. Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.

3. Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.

4. Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch.

5. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

 

(picture is an example only)