Monday, 31 March 2014

Chickpea, carrot and coriander falafels


This is another recipe from 'A Girl Called Jack', the budget recipe book by Jack Monroe. This is the third recipe I have done this week from the cookbook. A vegetarian friend came for dinner the other evening, she is also avoiding dairy at the moment, so the kidney bean burgers went down a treat. I loved these falafels with the sweet mango chutney and I think they'd make a good lunch box snack cold for the kids. 

Ingredients
Makes 12
3 tbsp vegetable oil
1 onion
400g can of chickpeas
shake of cumin
1 carrot
parsley (I didn't have this)
a handful of fresh coriander
1 tbsp flour for dusting your hands
I added a squeeze of fresh lemon juice

Method
Peel and finely chop or grate the onion, and grate the carrot. Fry together in a tablespoon of oil over a low heat for a few minutes until softened.
Tip into a large mixing bowl with the chickpeas, and add the chopped parsley and coriander, and a shake of cumin.
Mash it all together with a potato masher (or a fork) until the chickpeas have broken down into a mush. The oil from the carrots and onion will help combine the chickpeas together, but you may need to add a tiny bit more.
Flour your hands, and mould into golf ball shapes. Heat a little more oil in the sauté pan and fry until golden brown and slightly crispy on the outside.




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