Falafel with Hummus & Baby Salad

Fri, 11 August 2017

 

2 shallots, finely chopped

2 cloves garlic, crushed

400g tinned chickpeas

small bunch parsley, finely chopped

2 teaspoon ground coriander

2 teaspoon ground cumin

1 egg, beaten

2 tablespoons flour

rapeseed oil, for frying

 

1)         Heat a drizzle of rapeseed oil in a pan then add the shallots and fry gently. They will start to caramelise after about 6 minutes. Add the garlic and fry for a further 2–3 minutes until the garlic is fragrant, then remove from the heat and set aside.

2)         In a large bowl, add the chickpeas and mash with a fork until smooth and creamy. Add the parsley, coriander and cumin. Next, fold the egg into the mixture with the flour. Finally, add the onion and garlic and give everything a good stir.

3)         Divide the mixture into 12 little patties. Heat 3–4 tablespoons of rapeseed oil in a frying pan until really hot then drop the falafel in and fry on both sides until golden.

4)         Serve with hummus (see page 173) and a baby salad of chopped soft lettuce leaves, quartered tomatoes and finely chopped spring onion.

 

Sweet Potato Hummus

 

6 cloves garlic, skin on

400g tinned chickpeas

4 tablespoons tahini

4 tablespoons extra virgin olive oil

4 tablespoons water

1 lemon, juice only

60g spinach

40g kale leaves

20g parsley

 

1)         Preheat oven to 180ºC/350º/gas 4.

2)         Place the garlic on a baking tray and bake for 15–20 minutes until soft. Then remove from the oven and pop the cloves out of their skins.

3)         Add all of the ingredients to a food processor and process until the hummus is deliciously creamy.