Lundulph has decided to reduce the amount of meat he eats and to replace the proteins, he's eating pulses like nobody's business. Today we decided to try out one of the cards I picked up some time ago from Waitrose.
1 tbsp grapeseed oil + extra for brushing
2 cloves of garlic
2 tsp ground cumin
250 g cooked whole beetroots
400 g can of chickpeas
125 g breadcrumbs
1 large egg
- Pre-heat the oven to 200 °C (not fan). Peel and chop the onion. Peel the garlic.
- Heat up the oil in a frying pan, add the onion and press in the garlic, then fry gently until softened.
- Add the cumin and stir through to mix well, then remove the pan from the heat.
- Drain the beetroots and pat dry, then cut up in chunks.
- Drain and rinse the chick peas.
- Add the onion mixture, beetroots, chickpeas and the remaining ingredients to a food processor and blitz into a firm paste.
- Using an ice cream scoop, large spoon or dampend fingers, form 20 large balls and place onto a non-stick baking sheet.
- Brush each falafel lightly with oil, then bake in the oven for 25 minutes.
- These can be eaten cold and even frozen.
The photo above seems to be the only one I made and even using non-stick foil didn't help, but they got firmly stuck to it. We were hungry, so ate straigt away, but what I discovered afterwards is that once cooled, the falafels also lost their grip on the foil.
As you may have noticed, the recipe is missing salt and pepper, so overall didn't taste much and was almost a little on the sweet side, thanks to the beetroots. At least the falafels kept their shape, unlike the veggie burgers I made the other day. But the recipe needs some work and some research into regular falafels. Luckily Lundulph isn't the complaining kind and ate his portion without grumbling.