How to cook:
Cooking experts can make their own paste from scratch, but
for the rest of us a packet mixture does just as well.
Add the right amount of
warm water (check packet), leave to stand, mix well and then mould into your
desired shape and size. I usually go for the size of a golf ball by using two
tablespoons to shape it, though in the pan they often become much flatter.
Heat an ample amount of oil in a wok or deep pan and wait
until it is spitting before gently lowering in each falafel. You may need to
add more oil if they start to stick and burn.
Use a flat spatula or fish slice
to turn the falafels over at regular intervals, until they are crispy brown and
slightly hard on the outside.
Serving suggestions:
Because of the high amount of protein in pulses, falafel
can easily work as the bulk of your main meal. One of my favourite meals is a
mezze of falafel, salads, dips and hummus, along with whatever else I have in
the fridge.
Falafel mezze
Mix and match from the following:
Cook a small baked potato and squidge some feta cheese into
its piping hot middle.
Add some strips of carrot/celery/pepper onto the plate and
follow with a dollop of hummus
Pickled beetroots make a beautifully colourful and their tangy flavour contributes nicely to the mix
Twist some black pepper over slices of tomato and drizzle with
balsamic
A lovely, fresh green salad is always a winner
Try also couscous, mixed bean salad or slices of avocado
Add a couple of hot falafel to the plate and sit down
to a feast for the eyes and the tastebuds!
Falafel pittas for a bit of lunchtime luxury
Cook falafels as normal. Warm a couple of pittas in oven.
When toasty, slice in half and carefully peel open the pockets. Fill with one
falafel, slices of red pepper, and a couple of spinach leaves. Drizzle some
mayo over the top. Admire your easily prepared alternative to a dry cheese
sandwich!
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