Wednesday, October 20, 2010

Mini falafels : Wk43/3

Serves 4 : Very easy : Quick
1 x 400gm can chickpeas, rinsed and drained
1 garlic clove, crushed
2 Tblsp fresh chopped parsley
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli paste
2 Tblsp plain flour

2 large tomatoes, diced
1 small onion, diced
1 avocado, chopped
100gm baby spinach
4 sweetcorn cobs

Combine the chickpeas, garlic, parsley, spices and flour.
Blitz with a hand blender or food processor.
Take dessertspoons full of the paste, and shape into patties. (about 20)

Make the salsa by combining the tomato, onion and avo.
(Dress the salsa with 1 Tblsp each of balsamic vinegar and olive oil, if you like.)
Boil, steam or microwave the sweetcorn in lightly salted boiling water.
Drain and keep warm.

Spray a large frying pan with non-stick cooking spray.
Dry fry the falafels until lightly browned and heated through.

Serve the falafels with the sweetcorn, raw baby spinach and salsa.

Sweet chilli sauce is good with this, for dipping.

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