Middle Eastern falafel with fresh tomato sauce
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Middle Eastern falafel with fresh tomato sauce
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These falafels are great stuffed into pitta bread and smothered in fresh tomato sauce for a sure-to-please vegetarian dish
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Ingredients
- 400g canned Chickpeas, drained
- 1 small Onion, peeled
- 1 clove Garlic, peeled
- 1 pinch dried red chilli flakes, (optional)
- 2 sprigs Coriander, parsley or mint
- 0.5 tsp ground Coriander
- 0.5 tsp ground Cumin
- 1 tsp Flour
- freshly ground sea salt and black pepper
- vegetable oil, for shallow frying
For the Tomato Sauce
- 100g cherry tomatoes, (over-ripe tomatoes work well in this sauce too)
- 1 tsp Balsamic vinegar
- 0.5 tsp caster sugar
- 1 small bunch fresh Basil, mint or coriander
- 5-10 stoned olives, or 1 tbsp sun-dried tomato paste or tapenade
- freshly ground sea salt and black pepper
Method
1. Put all the falafel ingredients less the flour and oil into the Braun Big Jug Chopper and blitz to a chunky paste. Stir the mixture, add the flour and a tablespoon of water and blitz again to combine. Shape into 8 or more patties and flatten slightly.2. Cover the base of a frying pan with olive oil and heat until hot but not smoking. Fry the falafel for 3-4 minutes on each side, until golden and cooked through. Drain on kitchen paper.
3. Meanwhile make the tomato sauce by placing all the ingredients in the Braun High Speed Chopper and processing in short bursts to a chunky sauce. Tip into a small pan and heat through to serve or serve cold as a salsa type sauce.
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