Falafel
Make up a big batch and freeze! Place the uncooked falafel on a baking sheet and freeze. Then, when frozen remove from the tray and pack in a polythene bag. Can be cooked straight from frozen. For more of a kick, add a little fresh chilli to the mix before freezing.
- Serves:
- 3
- Ready in:
- 15 to 30 mins
Method
- 1
Heat 1 tbsp oil in a frying pan and fry the onion until it softens, add the garlic and continue cooking on a lower heat for five minutes. Cool slightly.
- 2
Place the onion, garlic, chickpeas, curry paste, flour and coriander into a food processor and blitz until the mixture is smooth. Alternatively, place in a large bowl and mash with a potato masher.
- 3
Divide mixture into 12 small balls the size of a golf ball, flatten slightly. Fry the falafel in the remaining oil for 4-5 minutes, turning occasionally, until golden.
- 4
Serve the falafel in toasted pitta bread with tomato salsa and green salad.
PER SERVING: 12.8 FAT (Excluding extras)
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- 1
Heat 1 tbsp oil in a frying pan and fry the onion until it softens, add the garlic and continue cooking on a lower heat for five minutes. Cool slightly.
- 2
Place the onion, garlic, chickpeas, curry paste, flour and coriander into a food processor and blitz until the mixture is smooth. Alternatively, place in a large bowl and mash with a potato masher.
- 3
Divide mixture into 12 small balls the size of a golf ball, flatten slightly. Fry the falafel in the remaining oil for 4-5 minutes, turning occasionally, until golden.
- 4
Serve the falafel in toasted pitta bread with tomato salsa and green salad.
PER SERVING: 12.8 FAT (Excluding extras)
Make up a big batch and freeze! Place the uncooked falafel on a baking sheet and freeze. Then, when frozen remove from the tray and pack in a polythene bag. Can be cooked straight from frozen. For more of a kick, add a little fresh chilli to the mix before freezing.
Falafel was taken from Cook Vegetarian
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