Monday, 9 May 2011
Delicious warm, but also great cold. Serve in flatbreads or pitta with salad for a main course or with a yoghurt dip for a snack. Makes about 14.
200g dried chickpeas
1 small onion, chopped or grated
2 cloves garlic, roughly chopped
1 small bunch parsley, stalks removed, leaves finely chopped
1 small bunch coriander, stalks removed, leaves finely chopped
1 tsp ground cumin
¼ tsp chilli flakes (optional)
2-3 tbsp plain flourGroundnut oil (if frying them)
Pitta or flatbreads
Spring onion, finely chopped
Red peppers, finely sliced
Hummus or tahini (or one of my quick dips above)
Put the chickpeas in a large bowl, add cold water to cover by at least 6cm and soak overnight. Next day, drain, tip into a food processor and pulse the uncooked chickpeas, onion and garlic until roughly combined. Add the herbs, cumin, chilli (if using) and some salt, and pulse to a coarse paste. Sprinkle the flour over the mix and pulse until it comes together roughly into a ball. Put into a bowl, cover and refrigerate for a couple of hours.
Roll the mix into balls about the size of walnuts (slightly damp hands will make this job a bit easier). To bake the falafel, heat the oven to 200C/400F/gas mark 6. Line a baking sheet with lightly oiled baking parchment, put the balls on the tray so they're not touching and bake for 20-25 minutes, rattling the tin halfway through. To fry them, pour 8cm of oil into a deep, heavy-bottomed pan (it shouldn't come more than a third of the way up the pan) and heat to 180C (that's the temperature at which a cube of white bread turns golden in less than a minute). Fry in batches until golden, about four minutes, remove with a slotted spoon and drain on kitchen paper.
Roll up in flatbread or stuff pitta with some falafel and salad, and serve trickled with tahini thinned with hot water, spoonfuls of hummus or any of the dips above.
Saturday, 7 May 2011
Gonna give it a try with this tahini
And also this one (the 454g pot)
(Both tahini's c/o Mattas - Liverpool)
Some more Hummus tips
Sunday, 9 August 2009
Wednesday, 1 July 2009
3/4 of a cup of coconut milk
pinch of chilli
2 table spoons light soy sauce
wack it all in a wok and heat gently until the peanut butter is melted whilst your chicken is under the grill and your egg noodles are in a pan simmering.
add the chicken and the noodles to the wok when cooked through and stir for a minute when heated thoroughly.
stand back and admire your handywork. easy.
INGREDIENTS (serves 4
6 TABLE SPOONS BUTTER OR GHEE (I use oil…ghee is cockney rhyming slang for a lady garden…)
2‐6 GARLIC CLOVES, FINELY CHOPPED
5CM PIECE FRESH ROOT GINGER, SLICED FINELY
1 LARGE ONION, SLICED THINLY
750G BONELESS, SKINLESS CHICKEN BREAST, DICED (or if veggie use butternut squash or whatever you like)
1 TABLE SPOON MILD CURRY PASTE (available in all good food shops, and a lot of crap ones)
½ RED PEPPER, CHOPPED
½ GREEN PEPPER, CHOPPED
2 TOMATOES SKINNED AND CHOPPED (I just quarter them and chuck em in, or use tins at a push)
1 TABLE SPOON CHOPPED FRESH CORRIANDER LEAVES ([or dried if there is none in]
1 TEAPOON WHITE CUMIN SEEDS
1 TEASPOON BLACK MUSTARD SEEDS
Heat the butter [or oil] in a large frying pan or wok. Stir fry the spices for 1 minute. Add the garlic
and stir‐fry for 1 minute more. Add the ginger and stir‐fry for 2 minutes. Add the sliced onion and stir –
fry until golden – about 5 minutes.
Combine the chicken pieces with the ingredients in the pan, stirring and turning for 5 more minutes.
Add all the remaining ingredients and 1 or 2 tablespoons of water and stir fry for around 10 more
minutes. Serve immediately with rice and Naan bread.
Variation: Ring of Fire
Chilli Chicken: this is a much hotter version of the above. Prepare as above but add 2‐10 chopped
green chillies instead of the peppers. (the quantity of chillies depends on your heat threshold). Put the
loo paper in the fridge.