Sorry for being quiet on the blog front, we have had a busy week or two around here and there are some sewing projects I am working on too.
DON'T forget to enter the Lime Light Giveaway also as it's drawn on the 30th ;)
Recently I have had a few people asking for my Falafel recipe so I tried to remember how I do it (I don't use a recipe, so each batch may be slightly different but componants are the same).
3 cloves of garlic (ish depending on size, but we like our garlic too)
2 heaped tsp ground cummin
2 heaped tsp ground corriander
1 tsp of ground cardomom
2 cans of chick peas
1 bunch corriander
salt and pepper
1/3 cup rice flour (can substitute plain or chick pea flour also)
1. In fry pan, fry dry spices first with NO oil to release aroma slightly.
2. Add a little olive oil or vegetable oil with onion and garlic and cook on medium heat untill onions are transperant.
3. Drain and add chick peas to your food processser with onion mixture.
4. Blitz until smooth
5. Add a handful of fresh corriander and the salt and pepper (not much required)
6. Remove mixture into a bowl and gently mix through the rice flour. 7. Chill mixture for about 1/2 hour or so (optional, just allows mixture to set better)
8. Roll into small balls, sprinkle with sesame seeds (optional) and put onto an oven tray and bake at 180' until golden (usually about 20 minutes in my oven).
Best served HOT and we usually eat in a mountain bread wrap with homemade hummus, homemade tabouli and avacado.
Enjoy adding this meat free meal to your family menu, we do!