Last Week’s Guess the Dish Competition Winner!

“I am so pleased to have won the voucher! It’s my birthday next weekend so I’m now able to head out with hubby for a birthday dinner”. 

Falafel

• Red onion fine diced x1
• Garlic crushed x1 cloves
• Coriander fresh chopped small handful
• Mint fresh chopped small handful
• Parsley fresh chopped small hand full
• Coriander ground 1xtbsp
• Cumin ground1xtbsp
• Chilli powder ½ tsp
• Sesame seeds toasted 1 tbsp
• Chickpeas drained and rinsed 600gm
• Lemon zest x1
• Chickpea flour till you get the correct consistency

Crush all ingredients together by hand until you get a smoothish consistency. This is personal preference, the smoother you make it the smoother it will feel in the mouth but the slight chunkiness of some of the chickpeas adds a nice difference.

When you have it to the consistency you would like, start to add the chickpea flour in. You can use bread crumbs, but the chickpea flour keeps it gluten free and does the same job. This is just a way to bind together the ingredients so when you shallow fry or deep fry them they will hold together.

Now shape them in to 150-gram patties and leave in the fridge for 30 mins to an hour just to allow the chickpea flour time to bind properly.

My preference is to deep fry them. Take them out of the fridge and cook them at 180 degree centigrade until they are golden brown and crispy.

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