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