Spicy falafel recipe

July 10, 2014 1:17 pm Published by Leave your thoughts

When Naturally Good Food relocated, over a year ago, from our old premises at Cotesbach, we brought with us a couple of mystery bags, the labels for which had long since dropped off. Finally, we’ve got around to opening and sorting them out!

They turned out to be 25kg apiece of haricot beans and chickpeas. Unfortunately, we can’t sell these, not being able to prove their provenance or assign them a best before date. Fortunately, the staff have been happy to take a huge bag each and go home and experiment with them. My feeling is that my own will keep me going till Christmas….

Make spicy falafel with these dried chickpeas.

Paid in chickpeas: a perk of the job!

This weekend, I made this recipe for spicy falafel using the chickpeas. I’ve made it before, with tinned chickpeas. These dried ones were immeasurably better – very light and fluffy, with a lovely, delicate taste.

Click here to see our properly labelled dried chickpeas, which we are very happy to send out to you!

The recipe is adapted from the BBC’s Good Food magazine.

Ingredients

2 tbsp olive oil

1 small onion, chopped

1 garlic clove, crushed

400g chickpeas (roughly 4 oz of dried chickpeas, unsoaked)

1 tsp ground cumin

1 tsp ground coriander

Handful of parsley, chopped

1 egg, beaten

Pitta bread and salad, to serve

Method

Soak the chickpeas overnight; drain and rinse and boil for about 1 and a half hours. When soft, allow to cool and then mash them in a large bowl.

Heat 1 tbsp oil and fry the onion and garlic over a low heat for 5 mins. Add to the mashed chickpeas.

Stir in the spices, herbs and egg and mould into ‘patties’ with your hands.

Heat the remaining oil in a pan and fry the falafels until golden brown and firm. Serve stuffed into pitta breads, with salad….and perhaps a slick of hummus.

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This post was written by Sue

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