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Falafel
Ingredients:
2 x 400g tinned chickpeas, rinsed and drained
200g red onion, roughly cut into 25mm chunks
2 garlic cloves, halved
30g fresh coriander, roughly cut
4 tsp ground cumin
4 tsp ground coriander
4 tsp harissa paste
3 tbsp plain flour
A little salt
2 tbsp sunflower oil
For frying - 2 tbsp sunflower oil
To serve:
Toasted Pitta, tomato salsa, green salad
Method:
1
Pat the chickpeas dry with kitchen paper. Fit the blade into the bowl.
2
Place the chickpeas, onion, garlic, parsley, spices, flour and salt into the food processor bowl. Fit the lid.
3
Use speeds 1-2 as necessary until fairly smooth. Scrape the bowl sides down in between processing.
4
Shape into 12 patties. Place on a plate and cover with cling film in the fridge until needed.
5
Brush both sides of each patty with a little oil, heat a nonstick frying pan over medium heat, and add the patties
then cook until browned and piping hot, turning once. (15-20 minutes).
Guacamole
Ingredients:
150g medium size ripe tomatoes, halved
40g spring onions, cut in 40 mm pieces
½ red chilli, deseeded and halved
20g fresh coriander leaves
Juice of 2 limes
2 ripe avocados, roughly chopped
To serve:
Sunflower or pumpkin seeds.
Method:
1
Fit the chopping blade in the bowl.
2
Add the tomatoes, spring onions, chilli and coriander and pulse for a few seconds.
3
Add the juice and avocados and pulse until of the desired consistency.
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