Serves 4
*Vegetarian option
Ingredients:
FALAFEL
1 cup dry chickpeas, soaked overnight in 2 litres water and 1/4 tsp bicarbonate of soda
1 onion, finely chopped
3 cloves garlic
1 large bunch of coriander, roughly chopped
1 large bunch of parsley, roughly chopped
1 tsp ground turmeric
1 tsp ground cumin
2 tsp curry powder
2 tbsp chickpea flour
1/2 tsp baking powder
salt and freshly milled pepper
oil for frying
SALAD
1/4 cup pomegranate arils or dried cranberries
1/2 red onion, sliced
2 cups roasted butternut
1 punnet cherry tomatoes, quartered
2-3 cups finely sliced kale
1/4 cup toasted chopped almonds
1 clove garlic, crushed
2 tbsp white balsamic vinegar
3 tbsp olive oil
salt and milled pepper
2 tbsp chopped fresh parsley
DRESSING
3 tbsp chutney
1/4 cup double cream plain yoghurt
2-3 tbsp tahini
salt and freshly milled pepper
TO SERVE
Toasted pita triangles
Method:
Drain and rinse the chickpeas and pop them in a food processor. Add all the rest of the ingredients and process until the mixture resembles fine breadcrumbs. Check the seasoning by tasting a little and add more salt if necessary. Leave the mixture to sit in the fridge for an hour. Squeeze enough of the mixture together to make balls (about the size of ping pong balls). Pop the falafels onto a greased roasting tray. You can either fry or bake the falafels.
If you are frying, make sure the oil is warm (180oC) before frying – otherwise the falafels will disintegrate. Alternatively, when baking the falafels, preheat the oven to 180oC. Brush the falafels with enough oil to coat and bake for 25 minutes.
Toss all the salad ingredients except the almonds. Divide between four bowls on spoon onto a platter. Add the falafels, almonds, and drizzle generously with the dressing.
