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Friday, 16 November 2012

Falafels

Recipe for: FALAFELS 

Ingredients: 

  • 225g tin chick peas, drained
  • 1 tblsp sunflower oil
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • 2 tblsps dark tahini
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp chillie flakes or powder
  • 1 tblsp tomato puree
  • 1 egg beaten
  • 100g bread crumbs
  • Sml bunch fresh herbs, finely chopped
  • Pinch salt
  • 1 tblsp cumin seeds
  • 1 tblsp sunflower oil
Method: 

  1. sauté the onion in the oil for 2-3 minutes.  Add ground spices & cook for another 2 minutes
  2. blend chickpeas in processor until fine.  Add garlic, tahini & cooked onion, and the rest of the ingredients, except for the cumin seeds & sunflower oil
  3. once the mixture is soft, but not sticky, remove from machine &, using wet hands, mould into little balls or patties. 
  4. EITHER place these onto a lined baking tray & sprinkle with cumin seeds & oil, then bake in oven 190C/ 180C fan for approx 20 minutes
  5. OR shallow-fry in oil four about 4 minutes a side
What else you need to know: 

  1. best served hot, with warmed pitta bread, salads & dips

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