Food at Glastonbury is always on power with the music, but the falafal could have done with a kick and a tad more moisture, to save you having to smother your pitta with mayo (although this is still always a good call). These are are such little beauties to make, you feel that lovely transformation - I have created - magic happened - feeling and who'd a thought pea and lime went so darn well together (I heard once that if foods are the same colour - risk it - nearly always a success).
Falafels
1 400g tin of chickpeas
2 cloves of garlic
1 small onion
4 tsp cumin
handful of flat leaf parsley
handful of coriander
1 chilli (seeds and all)
3-4 tbsp veg oil
1 egg
some breadcrumbs
lots of salt and pepper
spoonful of tahini
Some half fat creme fraiche
juice of 1 1/2 limes
200g garden peas (cooked in hot water for 2 mins)
1 tsp salt
Add all the falafal mix to blender and blitz. Leave in the fridge for 2 hours. Pre-heat oven to 230 degrees / add some oil to baking tray. Take little handfuls of the falafal mix and roll into little balls (makes about 16-20) - put falafals on hot baking tray and bake for 15-20 mins (until golden). Meanwhile, add all the lime and pea yogurt ingredients and blitz - adjust ingredients to taste and wait for your falafels to cook. Serve with pitta pockets, maybe some beetroot chutney / hot sauce / salad.
No comments:
Post a Comment