Green falafel
If you have more parsley than you know what to do with, Elly Curshen directs us to the Middle East for inspiration, where it’s treated less like a herb and more like a salad leaf.
- Makes20
- CourseSnack
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluschilling
Ingredients
- 410g can Waitrose Duchy Organic Chickpeas In Water, drained
- ½ onion, peeled and roughly chopped
- ¾ x 100g pack flat leaf parsley, leaves and stalks roughly chopped
- 25g pack coriander, leaves and stalks, roughly chopped
- 1 small green chilli (deseeded if you prefer milder), finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp cumin seeds
- 1 tsp sea salt flakes
- 2 tbsp Cooks' Ingredients Gram Flour
- ½ tsp bicarbonate of soda
- 1 L vegetable oil, for frying
Method
Add the chickpeas to the bowl of a food processor with the onion, parsley, coriander, chilli, garlic, cumin, salt and plenty of freshly ground black pepper. Pulse until the mixture is the texture of coarse sand.
Tip the mixture into a large mixing bowl and add the gram flour and bicarbonate of soda. Stir together thoroughly, then cover and chill for at least 30 minutes
Using wet hands, roll the falafel into about 20 balls (they should weigh about 25g each and be approx 4cm in diameter)
Pour the vegetable oil into a large saucepan and set over a medium-high heat. To check the oil is at the correct temperature, drop a small piece of mixture in. It should float within a couple of seconds and sizzle immediately. Line a plate with kitchen paper ready for later.
Lower 4-5 falafel into the hot oil on a slotted spoon and cook in batches for 2-3 minutes, or until golden, then remove and place on the paper-lined plate
Serve immediately. Perfect inside a warm flatbread or stuffed into pitta with houmous
Cook’s tip
Chimichurri is a fantastic Argentinian green sauce. Although typically used with grilled meats, it’s great with other savoury bites. It contains finely chopped parsley, garlic, dried oregano, red wine vinegar, extra virgin olive oil, red pepper flakes, salt and pepper. I love it on chips.
Tabbouleh is a great dish for using up lots of parsley, combined with diced tomatoes, mint, onion, and bulgur wheat, then dressed with olive oil and lemon juice. Try stirring through some cooked green lentils (canned Essential Lentils, rinsed well, are perfect for this) to transform it into a more substantial lunch.
Turkish-style parsley, red onion & sumac salad is so simple and delicious. Toss together roughly chopped parsley with thinly sliced red onion, 2 parts each of olive oil and lemon juice to 1 part sumac, and a generously season with sea salt flakes. Leave to marinate for 30 minutes. This is wonderful with grilled food, or inside warmed pittas with seared slices of halloumi.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 319kJ/ 77kcals |
|---|---|
Fat | 5.6g |
Saturated Fat | 0.4g |
Carbohydrates | 3.9g |
Sugars | 0.6g |
Fibre | 1.8g |
Protein | 1.8g |
Salt | 0.4g |