Brindisa Bellota 75% Iberico Ham Kit
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Cooking Chorizo
Freshly Sliced Charcuterie
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Perello Manzanilla "Martini" Olives
Heirloom Beans
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Navarrico Butter Beans
READY IN
45 mins (plus overnight soaking)
COOKING TIME
20 mins
PREP TIME
20 mins
SERVES
Serves about 12 falafels
ingredients
- 250g dried golden chickpeas
IN STOCK - 2 garlic cloves, peeled
- 25g parsley leaves
- 25g coriander stems and leaves
- 15g mint leaves
- 1 medium onion, finely chopped
- ½ tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 ½ tsp sea salt
- ¾ tsp bicarbonate of soda
- Sesame seeds, to decorate
- Sunflower oil, for frying
- La Chinata Smoked Hot Sauce
IN STOCK Method:
- Soak the chickpeas overnight in plenty of water.
- The following day, combine the drained chickpeas with the garlic, herbs and onions. Place half of the mixture into a food processor and blend until finely ground (it will be bright green and feel damp), then pour into a mixing bowl. Repeat with the remaining mixture. Sprinkle over the chilli, spices, salt and bicarbonate of soda and mix well.
- Line a tray with baking parchment. Using an ice cream scoop as a guide, fill ¾ with the falafel mixture. With wet hands, shape into a flattened circle, pressing gently, and place on the parchment. Repeat with the remaining mix (making about 12 falafel). Lightly sprinkle the falafel with the sesame seeds, and gently press them in.
- Fill a deep, heavy-based medium saucepan with sufficient oil that it rises about 5cm up the side of the pan. Place on a medium-high heat and bring the oil to a temperature of 180°C.
- Using a slotted spoon, lower 3−4 falafel into the oil and cook for 5–6 minutes. The falafel will be well browned when cooked through. Remove from the oil with the slotted spoon and leave to drain on kitchen paper. Repeat with the remaining falafel. Serve warm on flatbreads with hummus, rocket, chopped tomatoes, and smoked hot sauce.
Little tip:
Cook the remaining chickpeas according to packet instructions and make a quick hummus.
ingredients
- 250g dried golden chickpeas
(each)
IN STOCK - 2 garlic cloves, peeled
- 25g parsley leaves
- 25g coriander stems and leaves
- 15g mint leaves
- 1 medium onion, finely chopped
- ½ tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 ½ tsp sea salt
- ¾ tsp bicarbonate of soda
- Sesame seeds, to decorate
- Sunflower oil, for frying
- La Chinata Smoked Hot Sauce
IN STOCK 
