Tuesday, June 11, 2013


These started life as 'Ginger and Carrot' falafels, they then progressed to 'Spinach and Parsley' falafels.  So I have decided to go with simplicity and just call them falafels.  This is a particular favourite veggie dinner of mine or a lunchtime snack.  I often make a big batch and then freeze them, they can then be heated from frozen for 20 minutes or so in the oven.  I have had these served with all manner of accompaniments but my favourites include:

Cous Cous and hummus
In a wrap with salad and creme fraiche
With toasted pitta breads, feta cheese and hummus

Please feel free to serve as you wish, when you wish and with whatever you wish!

2 carrots
1 onion
1 piece of fresh ginger
1 clove of garlic
Sesame oil
1 tin of chickpeas
1 bunch of parsley
1 bunch of spinach
2 teaspoons ground cumin
2 teaspoons ground coriander
1 egg
Salt and Pepper
2 tablespoons plain flour

Grate the carrot, ginger, onion and ginger (I do this in a food processor - why make life difficult for yourself!?)

Heat some sesame oil in a pan and fry these vegetables until they are soft.

Meanwhile mix the chickpeas, parsley, spinach, cumin, coriander, egg and seasoning in the food processor.

Add the carrot mixture and mix again in the processor.

Taste and add more seasoning if required - I sometimes add a splash of sesame oil, just because I love the taste but remember not to use sesame oil if you are cooking for someone with a nut allergy.

Put some flour on a board or surface and put the mixture on top of this.

Shape into balls or patties and fry in sesame oil for 10 minutes or so.

If you are freezing them, let them cool at this point, wrap in tin foil and pop in the freezer.

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