Basic Falafel

Makes around 16 good sized Falafel
(At least 4 portions)

Ingredients

Coriander seeds
Cumin seeds
Turmeric
2 cans of Chickpeas or other beans
Tahini
Gram flour
Garlic puree
Roasted red peppers
Salt and pepper








Step One

Ensure you have the energy to play the game. 


Drink a glass of water. 

Ensure you have a clean pan to toast the spices, pestle and mortar to grind them and blender/food processor. 

Step Two

When ready, toast a teaspoon each of Coriander seeds and Cumin seeds on a medium high heat for a minute or two. 

Turn off the heat and tip them into the mortar and grind. 

Place them into your blender with two heaped teaspoons of Turmeric.

Step Three

Rest here if needed. Drink water. 

Drain and quickly rinse both tins of beans and empty into the food processor.

Step Four

Add the rest of the ingredients to the food processor:
One third to one half the tube of garlic puree (or a LOT of minced garlic) 
One or two roasted red peppers. 
One heaped tablespoon of tahini. 
Three heaped tablespoons of gram flour. 
Half a teaspoon of salt and a really good grinding of pepper.

Step Five

Blitz the mixture until it comes together and looks like dry hummus. If it is too wet you can add more gram flour. 

Give the mix a sniff - if you want to eat it you're done!

Step Six

Tip the mixture into a bowl, cover with a plate and place in the fridge until you are ready to shape and cook it (it will taste better the next day). 

If you aren't going to use the mix within the next couple of days then portion it up and freeze.

Step Seven

Divide the mixture up and shape it however you fancy. 

Place on a lined baking sheet and drizzle with a little oil (I like to use garlic olive oil). 

Bake in a preheated medium-high oven for around fifteen minutes or until golden on both sides. Enjoy xxx

Variations

Bake or roast some sweet potato and add into the mix before blitzing. 

Mix in extra sesame or other seeds after blitzing. 

Add a few handfuls of fresh spinach. 

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