Falafel with houmous and grains

THESE ARE WORTH A BIT OF EFFORT FOR THEIR SOFT, FLUFFY CENTRES.

EASY/PREPARE AHEAD • READY IN 45 MINUTES • MAKES 12

2 ONIONS

3 GARLIC CLOVES

2 X 400G CANS CHICKPEAS, DRAINED AND RINSED

½TBSP GROUND CORIANDER ½TSP GROUND CUMIN

1TBSP WHOLE CORIANDER SEEDS, LIGHTLY CRUSHED ¼TSP DRIED CHILLI FLAKES

JUICE OF ½ LEMON

2TBSP GRAM OR PLAIN FLOUR ½ BUNCH PARSLEY, FINELY CHOPPED

OIL, FOR FRYING

TO SERVE

250G POUCH MIXED GRAINS

(WE USED MERCHANT GOURMET) ½ BUNCH CORIANDER, ROUGHLY CHOPPED

JUICE OF ½ LEMON OR LIME 3 SPRING ONIONS, CHOPPED 1TBSP OLIVE OIL

100G HOUMOUS

1 PUT THE ONIONS AND GARLIC IN A FOOD PROCESSOR AND BLITZ, THEN ADD THE CHICKPEAS AND BLITZ AGAIN TO A COARSE PASTE. TIP INTO A BOWL AND ADD THE SPICES, CHILLI, LEMON JUICE, FLOUR AND PARSLEY. SEASON, THEN FORM INTO SMALL BALLS. FLATTEN GENTLY AND PUT IN THE FRIDGE FOR 10 MINUTES. HEAT THE OIL IN A LARGE FRYING PAN (ABOUT 2CM DEEP) AND FRY THE FALAFEL UNTIL BROWNED AND CRISPY. 2 MICROWAVE THE GRAINS ACCORDING TO THE PACK INSTRUCTIONS

AND ALLOW TO COOL SLIGHTLY. TIP INTO A MIXING BOWL AND ADD THE CORIANDER, LEMON JUICE, SPRING ONIONS, OLIVE OIL AND SEASONING. SERVE THE WARM FALAFELS WITH THE GRAINS AND HOUMOUS.

Per falafel: 142 calories, 7g fat (0.5g saturated),

12g carbohydrate >>