A Big Falafel Feed
Falafel is one of my favourite foods ever! It's so yummy & versatile ~ I always order it when I'm out because it's a little bit different everywhere I go & it's just the staple vegan choice. Fragrant ~ chunky ~ spicy ~ minty ~ crispy ~ doughy ~ crumbly ~ fried ~ baked ~ beany ~ herby. Authentic & fried Middle Eastern, Egyptian falafel is by far the best but I wanted to mix up a healthier & quick batch to eat at home.
I was inspired to have another go at making falafel from my brunch last week at Brown & Rosie on Exhibition Road in London (pictured above)! The tabbouleh was amazing so, as I was planning on starting my blog back up when I got home, I thought it'd be fun to post a whole meal.
My recipe for the little falafel balls is so simple & easy ~ I've made it a few times now & always throw in different flavours & spices. I don't use an electric mixer, food processor or blitzer as I find mashing the chickpeas, chopping the parsley & combining the mixture together with my bare hands quite fulfilling & relaxing! As you can see above, this time I wasn't too careful with how finely I chopped my veggies & how much I mashed but in the past to get the true falafel feel, I spent a long while shredding the parsley etc. & mixing together! This allows for a greener, smoother & squishier batch!
Above I mixed up a chunky tabbouleh for a more filling meal but now it's summer, I prefer my salads less dense & much more fragrant. So, copying my South Ken brunch, I've served this batch of tabbouleh with a lemon & balsamic garnish ~ perfect for spooning on top of a flatbread with tahini!
This meal served two very hungry people but could definitely go further with a few more sides! Here, I served with a homemade tahini dressing, mint & yogurt dressing (for my non-vegan mum), olives, sundried toms, carrot shavings & padron peppers (which I left in the kitchen so they didn't quite make the photoshoot). Why not try...
~ hummus (instead of tahini)
~ fattoush
~ roasted veggies
~ pilaf
~ spicy & herby potatoes
~ baba ganoush
~ toms, olives & peppers slow cooked in oil
~ beetroot
~ griddled sweet potato
As for the flatbread, this recipe is super basic as I'm still trying to get my head around bread making! But like the rest of the meal, it's really quick to mix up & uses up what's leftover in your kitchen cupboards. I've been using a lot of besan flour recently for vegan 'omelettes' but I think I'm going to have a try at some proper Levantine breads like manakish or lavash.
I love fried falafel with heaps of hummus & shredded salad bundled up in a doughy flatbread. But I save that treat for when I go out & instead, at home I like to cook healthily. I've added no extra fat to the falafel or tabbouleh & instead of frying, I've baked the little balls on a medium-high heat to still get that crispy finish. Sometimes they do fall apart but I quite like that homemade feel! A chunky wrap like the one above then lots of tabbouleh & a few more falafel on the side still felt light & healthy ~ especially served with juicy carrot shavings & grilled padron peppers.
A Big Falafel Feed
Serves: 2-4 people
Prep time: 30 mins
Cook time: 20-25 mins
Total time: 1hr minimum
Falafel
Ingredients:
400g can chickpeas (drained)
1 bundle spring onions
1 large handful parsley
1 chilli
1 clove of garlic
2tbsp besan flour (or plain)
1tsp turmeric
2tsp cumin
1tsp cayenne pepper
pinch salt & pepper
Method:
First, very very finely chop the onions, parsley, chilli & garlic.
In a mixing bowl, mash the drained chickpeas until just about smooth then mix in the chopped veggies slowly.
Add the spices, flour & seasoning then combine ~ I like to mush with my hands but a wooden spoon works just as well
Now, roll the mixture into 6-8 balls & place on a plate. Leave to chill in the fridge for as long as possible ~ I usually like to make the falafel in the morning then chill until evening to ensure a firm texture!
When ready, preheat the oven to 180'C & place the falafel on a baking tray lined with reusable greaseproof paper. Cook for up to 20mins or until golden.
Tabbouleh
Ingredients:
2 large handfuls parlsey
2 stalks mint
50g couscous
75ml boiling water (or stock!)
6-8 Roma tomatoes
chunk cucumber
1/2 red onion
1/2 bell pepper
juice of 1 lemon
1tsp balsamic vinegar
Method:
First, in a pan cover the couscous with the boiling water or stock & leave to swell under the lid for 15 mins.
Now, simply chop all the veggies & herbs very finely & combine in a large bowl.
Toss in the warm couscous once cooked & mix with the lemon juice & balsamic.
Flatbreads
Ingredients:
just over 1/2 cup bread or all purpose flour
1/2 tsp yeast
1/4 cup warm water
pinch salt
drizzle extra virgin olive oil
Method:
Combine flour, yeast & salt in a mixing bowl.
Pour in the water & oil then beat for around 1 min.
Once sticky, place the dough on a lightly floured surface & leave to rest for 10mins under a towel.
Split the dough into two & shape into balls then roll into around 6-8inch circles.
Cook the flatbreads on an ungreased, medium-high preheated griddle/skillet for around 1min per side.
