Method
I am still experimenting with this one.
Instead of fresh parsel and mint:
- 2 large handfuls of spinach or chard roughly chopped
- 250g beetroot cooked
- a small sweet potato chopped into chunks, boiled until soft
- chilli powder or two fresh chillis chopped
- a large pepper roughly diced
Prepare your destination for the finished balls (see below).
If you have a large blender you can probably put everything into it and blend (possible even a double batch):
- add everything except the tahini, chickpeas and gram flour to a blender, blend until your preferred texture is achieved (a few seconds to a minute)
- add the remainign ingredients and blitz again
. Otherwise do it in stages:
- add everything except the tahini, chickpeas and gram flour to a blender, blend until your preferred texture is achieved (a few seconds to a minute)
- put that mix into a large bowl
- blend chick peas until your preferred texture is achieved
- transfer to the bowl
- add the gram flour to the bowl and mix ingredients together thoroughly
Forming:
- attempt to form into golf ball size balls squeezing firmly but if they do not bind add a small amount of water, mix and try again (do not make any more moist than needed)
- leave them to rest for half an hour or more
Cook using one of these methods:
- place in lined oiled baking tray, brush falafels with oil and bake 180c for 30-40 minutes until golden
- deep fry 5 mins 170degrees
- shallow fry 20 mins turning regularly
Comments