This week has been rather hectic- it’s the last week of term three. In other words, marking, tired girls and more marking! Plus I started a boot camp AND had to recover from the Mexican party on Saturday night. So this is a quick and easy recipe that uses four C ingredients. The main one being chickpeas.
You could throw this meal together with pre made falafel, I think the Olive Grove stuff is pretty good. But this falafel recipe is made up, and definitely needs to be refined. Let me know if you have a good one I could use next time as it tastes good, but had a much smoother texture than normal falafel. Any ideas what I am missing?
2 tins of chickpeas (you could use dried ones, but I’m lazy)
1 tblsp tahini paste
2 cloves of garlic
1 tsp cumin
1tsp ground coriander seeds
A handful of parsley
A pinch of chilli flakes
Combine in a food processor. Shape into little patties with two spoons and then fry in vegetable oil.
Quarter of a red cabbage
Finely slice the cabbage, grate the carrot and mix it together with the rocket. Just before you serve it, add the toasted sunflower seeds and dressing.
My kinda but not really tsasiki
A cup of natural yoghurt
Half a lemon
Half a cucumber
Grate the cucumber into the yoghurt and add the juice of the lemon and the roughly chopped mint. This is so simple, but really freshens the meal. It is also good if you get carried away with hot sauce on the falafel…
I served these on toasted pita bread with the salad, tsasiki and a beer. Even though the falafel was a bit too smooth, it worked quite well with the crunchy salad and the chewey pita bread. Well worth the fifteen minute in the kitchen, and definitely enough to keep me going another day!