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17
Falafel with Halloumi and a Sweet Chilli Drizzle.
Serves 4
Full of tempting flavours, Falafels are hugely popular in the Middle East. Quick and easy to
make, Falafels can be made with store cupboard ingredients, so are a great standby for a
tasty lunch.
• 1 x 400g tin chickpeas, drained
and patted dry
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼
tsp cayenne pepper
• ½
lemon, juiced
• 1 tbsp plain flour
• Small bunch coriander leaves only
• Sea salt and freshly ground black pepper
• 150g Halloumi cheese, cut into 4 slices
• 4 tbsp Sweet chilli sauce
• 4 folded flatbreads or tortilla wraps
• Olive oil for frying
• Serve with Houmous
and mixed salad leaves
METHOD
1. Whizz the drained chickpeas, garlic, spices, lemon juice, flour and coriander in the
chopping bowl until finely chopped and season generously.
2. Form the mixture into 12 even sized balls the size of a walnut and flatten into small
patties. Heat a non-stick frying pan over a medium high heat and add some olive oil.
Fry the patties until golden and crisp, turning once during cooking; this should take about
5-6 minutes. Add more oil if necessary and when they are golden brown, remove from
the pan and keep warm.
3. Wipe the pan clean and add a little more oil. Add the sliced Halloumi cheese and fry on
both sides until golden. Drizzle the chilli sauce over each piece of cheese and turn to
coat. Cook until it becomes sticky and bubbly. Remove from the heat.
4. Warm the flatbread and spread with some houmous, and add some mixed salad leaves.
Place three falafel on a flatbread or wrap and top with a slice of Halloumi cheese.
Drizzle with the remaining chilli sauce from the pan, fold or roll up and serve.
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2017-06-09 2:12 PM