Monday, 14 November 2011


Serves 4
( this is a delicious vegan recipe)

Ingredients for the falafel:
-1 1/2 cups of cooked chick peas                           -salt
-1 garlic clove                                                        -black pepper
-1 tsp ground cumin                                               -rice flour for coating
-1 tsp turmeric                                                       -olive oil for brushing
-handful of fresh coriander                                     - 1/2 tsp chilli powder
-3 tbsp tahini
-50ml water

Soak the chickpeas overnight. Drain, rinse and cook in water until the peas are just cooked but not too soft.
(alternatively you can use canned chick peas in water, free from added salt and sugar)

Crush the garlic clove and place in the food processor with the cooked chick peas, cumin, turmeric,chilli powder and fresh coriander.

Process until the chick peas are finely chopped but not puréed.

Remove half the mixture and place in a bowl. Process the remaining half with the tahini  and water until the mixture is smooth and creamy.

Combine the two mixture and season to taste with salt and freshly ground black pepper.

With floured hand roll walnut size balls and place on a well greased baking tray. Brush the surface of each falafel with olive oil.

Bake in a preheated 200 degrees oven until they begin to brown. Alternatively the falafels could be fried. 

While the falafels are cooking, prepare the hummus.

Ingredients for the hummus:
-1 big carrot
-1/2 cup cooked chick peas
-2 tbsp lemon juice
-2 tbsp tahini
-2 spring onion
-olive oil
-fresh herbs or nuts to garnish

Finely grate the carrot. Place the chick peas, lemon juice, tahini, chopped onion, olive oil in the food processor, and process until smooth pate is obtained. Use little water if necessary.

Add the grated carrot and process for further 20 seconds.
Garnish it with fresh herbs. 

Serve the falafels with the hummus, pitta bread and fresh salad.
Enjoy :)


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