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Falafel with all the trimmings! Gram flour gives the falafel both
taste and texture but if you can’t track it down you can use plain
flour instead. Serves 4 makes 20 falafels.
Cals = per falafel
Drain the chickpeas and tip into a food processor with all the
ingredients except the oil. Add plenty of salt and pepper and
pulse to combine, adding a tablespoon or two of water if needed
just to help it to come together (but you want it to stay as dry
as possible).
For the salad, shave the fennel as thinly as possible and tip
into a bowl. Slice the cabbage very thinly and add to the fennel.
Shred the cucumber with a julienne peeler or normal potato
peeler and add to the bowl. Toss with the lemon juice, cumin
seeds and lots of olive oil. Season well and set aside.
Mix the yoghurt with the garlic and mint. Season to taste
and set aside.
Heat the neutral oil in a heavy-based high-sided pan to
170°C (if you don’t have a kitchen thermometer drop
a pea-sized amount of the mixture into the oil; if it sizzles
immediately it is ready). Use two spoons to form smooth
dollops (quenelles) of the falafel mixture and drop them into
the pan, working in small batches to prevent overcrowding.
Fry for 3–4 minutes until golden all over. Scoop out and drain
on kitchen paper. Serve warm with the salad, yoghurt, harissa
and warm bread.
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