Falafel
Falafel
Cook on setting 4 on stove. Really blend the mix a whole lot before making patties out of it.
Ingredients
400g can chickpeas, rinsed and drained
1 small red onion, roughly chopped
1 garlic clove, chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
½ tsp harissa paste or chilli powder
½ tsp salt
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread, to serve
200g tub tomato salsa, to serve
green salad, to serve
Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and salt. Blend until fairly smooth, then shape into four patties with your hands.
Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.
Ingredients
400g can chickpeas, rinsed and drained
1 small red onion, roughly chopped
1 garlic clove, chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
½ tsp harissa paste or chilli powder
½ tsp salt
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread, to serve
200g tub tomato salsa, to serve
green salad, to serve
Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and salt. Blend until fairly smooth, then shape into four patties with your hands.
Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.