23 September, 2015

Falafel 

Posted in : #healthymumma, Dairy Free, Lunchbox: Savoury, Party Food, Thermo Cooking, Vegetarian on by : C4Kkitchen

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Falafel

Makes: approximately 16

Falafel
Ingredients:

  • 1 small onion
  • 2 cloves garlic
  • 1 X 400g can chick peas, drained & rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 cup whole meal plain flour
  • 2/3 cup fresh parsley
  • 1/3 cup fresh coriander
  • 1 tablespoon tahini
  • 1 egg

Method:

  • Place all ingredients in a food processor and blend until smooth
  • Thermo cooking [Speed 10, 6 Seconds] scrape sides with a spatula [Speed 6, 10 seconds] scrape sides with a spatula [Speed 6, 10 Seconds]
  • Use floured hands to rolls into tablespoon sized balls until all the mixture is used
  • Place the falafels covered in the fridge for a minimum of 30 minutes but preferably overnight
  • To cook heat a small amount of oil in a heavy based saucepan over medium heat
  • Cook the falafels for approximately 10 minutes rotating regularly until browned evenly and cooked through.
  • Place on kitchen paper to remove excess oil then serve.

Recipe Notes:

  • Store covered in the fridge to be used within 3 days
  • This recipe is freezer friendly, to be consumed within 6 months

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.