Falafels:
This recipe makes about 20 golfball-sized falafels:
680g canned chick peas
1 red onion, chopped
2 garlic cloves, crushed
100g wholemeal bread
2 small red chillies
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tbsp chopped coriander leaves
2 eggs, beaten
200g wholemeal breadcrumbs
veg oil for deep frying
1. Put the chick peas, onion, garlic, wholemeal bread, chillies, spices and fresh coriander in a food processor. Stir the mixture and season to taste.
2. Shape into walnut-sized balls.
3. Dip each ball first into the beaten egg, then roll into breadcrumbs.
4. Deep-fry balls by batches for 3-4 minutes until crisp and brown. Dry on kitchen paper and keep warm whilst frying the rest.
Serve with cucumber and tomato in a pita bread with a minty yoghurt sauce, or with vegetables and a red wine sauce as we had yesterday!
Red wine sauce:
450ml veg stock
450ml cooking red wine (keep the St Émilion to drink at dinner time!!!)
black pepper corns
1 TBSP redcurrant jelly (optional)
3 TBSP flour
3 TBSP butter
Salt and pepper
1. Mix the flour and butter into a paste.
2. Boil the stock and wine with the blackpepper corns, leave to reduce by half. Add the jelly if using, and gradually add the butter paste.
3. The sauce is ready when has thickened. You may want to add more butter & flour paste if not thick enough. Season to taste.
You can vary this recipe by adding herbs, onions,...
To make a black pepper sauce, omit the wine and increase the quantity of blackpepper corns.
Euh... Je me sens un peu fainéante ce soir après une longue journée à étudier, mais si quelqu'un souhaite la recette des falafels en français, faites-le moi savoir.
AUSSI : j'ai trouvé comment faire fonctionner les accents sur toute sorte de documents, youpiiiieee !
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