Falafel with radish salad

I served mine with salad leaves and mint dip, however if you’re not a fan of the leaves why not make celeriac chips instead?

IMG_4426 IMG_4427

  1. I used my whole portion of chickpeas for this recipe but they come out VERY crumbly! I would advise to halve the portion and use an egg to bind and add some moisture. (Will report back next time I make them!) 
  2. Mash together (if using tinned ensure they are drained and rinsed) chickpeas, 5g chopped spring onion, lemon juice cumin powder, coriander, garlic paste, chilli flakes and black pepper. 
  3. When thoroughly mixed shape into small walnut sized balls and squash flat on a grease proof paper lined baking tray. 
  4. Chill in the fridge for 10 mins (these can be prepared overnight too) 
  5. If making celeriac crisps, prepare these whilst the falafel chills.
  6. Peel/slice celeriac into thin slices- spray with some frylight and season to taste. Spread on a grease proof lined tray.
  7. Bake the falafel and crisps at 200c. The falafel will take about 25mins and turn them over half way. 
  8. The crisps will be done in about 15- shake them up after 5 mins and keep an eye on them so they do not burn. There will be some shrinkage!!!!  
  9. Serve either with the crisps or 75g of radish, cucumber and leaves. 
  10. Make a mint yoghurt dip by mixing garden mint and a few drops of lemon juice to natural yoghurt.

←Previous Recipe                             Next Recipe→

© Chanden/charliekilosugar 2015. Original content please do not reproduce.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s