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Probably my favourite food in the world. I could probably just end there but i do like a ramble (both in words and on foot). Seriously though, once you’ve made these guys you won’t go back to their sadder, pre-made friends and they’ll last refrigerated for a few days so they’re perfect for week day lunches. Try wrapping in flatbreads, in salads licked with hommous, in bagels with melted cheese, on their own (at 1am on a slightly drunken Sunday morning?) I served ours with the leftover Yoghurt, Pomegranate Harissa dip and a simple salad with leftovers from the fridge. This recipe made 16 little guys and i have no qualms in telling you that we finished the lot! (My excuse is that i’d forgotten to make bread, but its a poor excuse).

(Serves 4, Vegan and Gluten free if the breadcrumbs are omitted)
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Falafel*:
*Now i’m never one for following recipes to the letter, but in this method i feel i’ve perfected my falafel. Thus you shouldn’t need any binding agent which makes these guys even better as they are vegan. I think the overall success may have come from the way i cooked the dry Chickpeas- in that it’s the first time i’ve fully got dry pulses to cook to the texture of those found tinned…

  • 320g cooked Chickpeas
  • 1/2 a bunch of Coriander
  • 4 cloves of Garlic
  • 1/2 a small green Chilli
  • 2 tablespoons of Olive Oil
  • 1 1/2 teaspoons of Tumeric and Coriander Seeds
  • 1 teaspoon of Sea Salt
  1. I soaked a whole bag of dry Chickpeas in plenty of cold fresh water overnight. I add a teaspoon of salt (which i’ve never done before).
  2. The next day, drain the Chickpeas and wash well
  3. Pop them into a pan with plenty of freshly boiled water and another pinch of salt
  4. Boil rapidly for 10 minutes then simmer for about 50 minutes (or until they are tender)
  5. Drain and allow to dry well.
  6. Measure 320g of the peas, popping the surplus into a jar filled with a little salted water (these will keep for a week)
  7. I only have a small blender so i made my falafel mix in 2 batches, halving all the ingredients for each batch.
  8. Pop all the ingredients in a blender and blitz until they resemble thick breadcrumbs…

For the breadcrumb coating:
(If you have stale bread, great, but if you want to be a bit fancy/ more authentic i suggest substituting bread for Wheatgerm)
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  • 80g Stale Bread (if you have fresh, pop it in an oven at 130c for 20 minutes)
  • Pinch of Sea Salt
  • Teaspoon of Nigella and Caraway Seeds
  1. Pop everything in a blender and pulse until very fine
  2. This will make enough crumbs to coat 3 meals, so keep the extra in a sealed container but don’t refrigerate as it’l go soft.

Assemble!

  1. Turn the Oven on to 180c and lightly flour a baking tray
  2. Dust a chopping board/ work surface with the breadcrumbs
  3. Use a soup spoon to measure each ball (i’d recommend wearing vinyl gloves or you’l get Simpson’s hands like i did)
  4. Squish the balls into shape with your hands, then roll gently in the crumbs
  5. Lay on your tray and bake for 20 minutes

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