Falafel
I'm not going to lie, I'm guilty of buying the boxed 'just add water' falafel mix. It's pretty gross, so if you're wandering the isles of your local supermarket don't bother buying it, just grab a tin of chickpeas and a tin of four-bean mix instead and you'll have the yummiest falafels ever!
You will need..
1 400gr tin of chickpeas
1 420gr tin of four bean mix (Edgell does this, but if you can't find it you can use extra chickpeas or other tinned beans)
2 cloves garlic
2 shallots
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
fresh chopped parsley and/or coriander
1/3 cup plain (or gf) flour
2 egg whites
1/4 tsp chilli
lemon zest
salt & pepper
olive oil for frying
Method...
1. Drain the chickpeas and beans and rinse well, peel the garlic, trim the shallots, separate your eggs
2. Combine garlic, spices, lemon zest and shallots in a food processor until chopped, add the herbs, chickpeas and beans. Pulse until mixture begins to look like a rough paste then add the eggs, pulse again. Add flour and seasoning last and mix. The mixture should be soft but not sticky. If you find it too wet/sticky, add more flour or breadcrumbs.
3. Heat enough oil to coat the bottom of a non-stick frypan. Use two large dessert spoons to measure out balls of the falafel mixture into the oil over a medium-high heat. Use the back of the spoon to press them into patties.
4. Once golden brown on one side, flip and cook on the other side. Remove once cooked and place on absorbent paper towel. Repeat with the rest of the mixture.
5. Serve hot, I put mine in wraps with some tabbouleh, lemon yoghurt (use the juice from the lemon you zested mixed with some greek yoghurt, salt & pepper), mixed leaves and chopped tomato.
You will need..
1 400gr tin of chickpeas
1 420gr tin of four bean mix (Edgell does this, but if you can't find it you can use extra chickpeas or other tinned beans)
2 cloves garlic
2 shallots
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
fresh chopped parsley and/or coriander
1/3 cup plain (or gf) flour
2 egg whites
1/4 tsp chilli
lemon zest
salt & pepper
olive oil for frying
Method...
1. Drain the chickpeas and beans and rinse well, peel the garlic, trim the shallots, separate your eggs
2. Combine garlic, spices, lemon zest and shallots in a food processor until chopped, add the herbs, chickpeas and beans. Pulse until mixture begins to look like a rough paste then add the eggs, pulse again. Add flour and seasoning last and mix. The mixture should be soft but not sticky. If you find it too wet/sticky, add more flour or breadcrumbs.
3. Heat enough oil to coat the bottom of a non-stick frypan. Use two large dessert spoons to measure out balls of the falafel mixture into the oil over a medium-high heat. Use the back of the spoon to press them into patties.
4. Once golden brown on one side, flip and cook on the other side. Remove once cooked and place on absorbent paper towel. Repeat with the rest of the mixture.
5. Serve hot, I put mine in wraps with some tabbouleh, lemon yoghurt (use the juice from the lemon you zested mixed with some greek yoghurt, salt & pepper), mixed leaves and chopped tomato.
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