Whole Foods Falafel Mix Instructions Recipes

FALAFELS WITH HUMMUS & TABBOULEH

Falafels with hummus & tabbouleh image

Make your own chickpea and butter bean fritters and serve with a herby couscous salad - the recipe makes enough for two meals

Provided by Jennifer Irvine

Time 30m

Number Of Ingredients 25

Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
400g can chickpeas , drained
400g can butter beans , drained
juice ½ lemon
small pack coriander , including stalks
¼ red chilli , deseeded, and chopped
1 garlic clove , crushed
1 egg yolk , beaten
small pack parsley
4 tbsp wholemeal flour
400g can chickpeas , drained
1 tbsp tahini paste
pinch of ground cumin
1 tbsp extra virgin olive oil
juice ½ lemon
50g barley couscous
1 tbsp extra virgin olive oil
juice 1 lemon
small pack parsley , finely chopped
small pack mint , finely chopped
small pack coriander , finely chopped
2 spring onions , white parts only, finely sliced
½ cucumber , deseeded and cut into small pieces
3 tomatoes , quartered, deseeded and cut into small pieces

Steps:

Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they're brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
For the hummus, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
Put aside 4 falafels and 4 tbsp hummus in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining hummus and the tabbouleh.

Nutrition Facts : Calories 509 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 7 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium

WHOLE FOODS FALAFEL MIX INSTRUCTIONS

WHOLE FOODS FALAFEL MIX INSTRUCTIONS image

Categories Vegan

Number Of Ingredients 2

Ingredients

1 1/4 c. Water
1 1/2 c. Mix

Steps:

Stand 15 min. Form 1 in. balls Baking: Flatten balls into 1/2 in. patties. Brush sides with olive oil. Cook 2-3 min. each side (375 degrees?) Frying: Heat 1/2 in. vegetable oil in skillet to 375 degrees. Fry until crisp, about 3 min.

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