Hello Dear Reader,
It’s official! I love chick peas. I love them in stews, stir fries, hummus and falafels. Normally, I’d serve falafels with pitta bread but as I didn’t have any so I baked a mini-baguette…..you know the sort you buy in Aldi that you bake yourself. Once you open the packet, you can freeze the other one, which is what I did.
To make the falafels.
1 tin of drained chickpeas
1 tsp of each – chilli, coriander and cumin – all ground.
Black pepper and salt.
2 tbs of gluten free flour
1 clove garlic – crushed.
Tbsp of dried parsley or fresh chopped parsley.
Add the lot to a food processor and pulse.
Form into quenelles with two desert spoons and gently drop into shallow oil. Cook on each side until crispy on the outside and fluffy on the inside.
I served it with home made salsa
6 finely chopped tomatoes
Small bunch of coriander – finely diced
1 onion finely diced.
2 green chillies- remove the seeds and white pithe and dice very finely
1 clove of garlic finely diced.
Juice of two limes.
Salt and pepper.
Combine the lot.
Pile up on the open crusty baguettes.
Pile the falafels on top. I then have a mint yogurt trick, take a cup of natural yogurt and add a teaspoon of mint sauce. Add some salt and the last squeeze of lime. Pour on top of the falafels.
Here’s my gluten free version.
It’s also lighter in calories without the bread. I just had a pile of salsa and falafels on top.
I had to have a dollop of mint yogurt on top.
It really was as delicious as it looked.
Love Froogs xxxxx