Falafel with beetroot and cucumber tzatziki.
11/11/09 01:10 Filed in: Recipes
Falafel with beetroot and cucumber tzatziki.
Falafel is a bit of a cliché of vegetarian cooking, but I’ve put up a recipe for it because its so easy to make and ded useful to knock up for a snack or as part of a meal. It tends to need something moist to go with it so here I’ve done a, once again quick and easy, beetroot tzatziki, which has a lovely flavour and works really well with these fryed chickpea patties but also has a wicked colour and stops it being a visually boring plate of brown stuff.
Fallafel recipe
250g dried chickpeas soaked overnight
½ a large onion diced
3 cloves of garlic chopped
A small handful of roughly chopped coriander
1 ½ tablespoons ground cumin
A teaspoon of chilli powder
4 tablespoons lemon juice
6 to 8 tablespoons gram flour (chickpea flour)
salt and pepper
1 table spoon cumin seeds and one of coriander seeds – dry fried and ground in a pestle and mortar
Soak the chickpeas over night then drain and rinse them well. Next take the chickpeas along with all the other ingredients except the garam flour, and stick them in a blender and blitz up into a rough paste. Add the flour bit by bit to get a mix that will hold together in little patties. Heat a decent about of vegetable oil in a frying pan and cook the falafel for about two minuits on both sides. Sit on a little bit of kitchen towel to remove some of the oil and serve hot.
Beetroot and cucumber tzatziki recipe
4 small cooked beetroot
½ a cucumber
2 tablespoons roughly chopped mint
a squeeze of lemon
splash of olive oil
200g greek yoghurt
salt and pepper.
Grate the beetroot and cucumber into a bowl. Add the lemon, olive oil and mint. Stir in the greek yogurt and season. Serve chilled
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