Tag Archives: falafel

Festival Falafel!

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It might seem like a small thing but I am delighted that after over a year of trying I’ve finally perfected my falafel recipe! (I clearly should get out more…)
I am hoping to sell these at a food stall at the New Mills Festival Lantern Parade on Saturday the 29th – my first and last food venture before the cafe opens next month.
If you are in the area please come along and support the Festival – it should be a great event! (http://newmillsfestival.com)

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Recipe of the Week – 25th February 2013 – Falafel with Roasted Pepper Tabbouleh

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Making good falafels is something that I have had trouble with for a while – either I couldn’t get the right texture or they would fall apart in the fryer! These are based on a tip I got recently at the Topaz Cafe in Ashton-under-Lyne, which also means that egg doesn’t have to be added to bind them together, so these are Vegan too. (Clue: don’t cook the chickpeas!)

Serves 4

Ingredients

Falafel Mix

100g dried chickpeas, soaked overnight and drained

Large handful of fresh coriander, roughly chopped

Large handful of fresh parsley, roughly chopped

1 red onion, roughly chopped

2 cloves of garlic, roughly chopped

Sunflower or vegetable oil for deep fat frying

1 tsp turmeric

1 tsp ground cumin

2 tbs plain flour

1 tbs baking powder

Tabbouleh

200g bulgur wheat, soaked and cooked as per guidelines

Juice of one lemon

Handful of fresh parsley, finely chopped

1 red pepper, grilled, skinned and sliced

Method

1. Add the chickpeas, onion, garlic, fresh herbs and 2 tbs water to a food processor and chop until very finely ground.

2. Add the mix to a large bowl and add the ground spices, baking powder and flour and mix thoroughly. Form into tightly pressed balls with your hands.

3. Add the balls to a pre-heated deep fat fryer set at 170°C and fry for 5 to 8 minutes, depending upon size.

4. Rest cooked falafel on kitchen paper, and continue to fry in batches until complete.

5. To make the tabbouleh, simply add the cooked bulgur wheat to all the other ingredients and mix well. Allow to rest for 10 minutes to let the flavours develop. Serve with pitta bread and tomatoes, or with a dressing/dip of your choice.

Recipe of the Week – 28th January 2013 – Falafel Wraps with Roasted Red Pepper Hummus and Sumac Aubergines

Falafel Wraps with Roasted Red Pepper Hummus and Sumac Aubergines

Wraps

This recipe is a combination of three things that I like to make regularly. The falafels and hummus can be made in larger quantities and stored in the fridge, or even frozen, for adding to other meals at a later date.
I find that using wraps makes a nice change from pittas, and of course you can get more in!

Serves 4

Ingredients

Falafels

300g dried chickpeas, soaked overnight
2 large cloves of garlic, finely chopped
1 large onion, chopped
2 tbs fresh coriander, chopped
3 tbs fresh parsley, chopped
1 tsp ground cumin
3 tbs self raising flour
Salt and pepper
2 lt sunflower oil for deep fat frying

Hummus

200g dried chickpeas, soaked overnight
2 tbs lemon juice
1 large red pepper, deseeded and chopped
2 large cloves of garlic, chopped
1 tsp ground cumin
2 tbs tahini
3 tbs water
Salt and pepper
3 tbs olive oil
1 tsp paprika (optional)

1 medium aubergine
1 tsp sumac
2 tbs olive oil
1 small crisp lettuce
4 ripe tomatoes
8 large tortilla wraps

Method

Falafels

1. Drain the soaked chickpeas and place in a food processor (uncooked)
2. Add all the other ingredients (except the frying oil) and blend to a smooth mixture.
3. Meanwhile heat up the oil in a deep fat fryer too 170C. These can also be shallow fried, but will need to be slightly flattened.
4. Form the mixture into golfball sized balls and fry for 5-8 mins. Repeat until all the falafels have been cooked. Drain and set aside.

falafel

Hummus

1. Put all the chickpeas in a pan of lightly salted water and boil for 5 mins, then simmer for 1 hour until soft. Drain and add to the food processor.
2. Add all the other ingredients and blend to a smooth paste (or to a preferred consistency).

hummus

Aubergine Slices

1. Slice the aubergine into approximately 5mm slices and shallow fry until golden brown, turning frequently. Add the sumac to both sides about half way through and reduce heat to low.

Finally, assemble the wraps placing the hummus on first, then the aubergines, falafel, lettuce and tomato slices and half when wrapped. Particularly good served with coleslaw or harissa.