Falafels are a great plant based vegan/vegetarian meal.
This version uses butter beans as well as chickpeas which gives them a softer texture.
Falafel with harissa and honey pitta Recipe
Falafels are a great plant based vegan/vegetarian meal. This version uses butter beans as well as chickpeas which gives them...
Ingredients
Honey and Harissa Pitta breads
| 300g | strong bread flour |
| 7g | yeast |
| 1 teaspoon | organic perfect salt |
| 1 teaspoon | honey |
| 1 teaspoon | Steenbergs organic harissa with rose |
| 200 ml | Warm water to bind |
Falafel (gluten free)
| 50g | organic butter beans soaked overnight (shells peeled) |
| 50g | organic chickpeas soaked overnight |
| 1 small pack | fresh coriander leaves chopped |
| ½ teaspoon | organic ground coriander |
| Zest of 1 lemon or 1 teaspoon | dry organic lemon peel |
| 1 small | red onion finely diced |
| 1 dessertspoon | sesame seeds or organic nigella seeds |
| ½ teaspoon | bicarbonate of soda |
| ½ teaspoon | organic chilli |
| 2 | garlic cloves minced fine |
| Vegetable or sunflower Oil for deep frying |
Method
Honey and Harissa pittas:*(not gluten free)
- Put everything in a bowl and add the water mix until everything is combined
- Knead for about 10 minutes to make an elastic ball of dough
- Divide into 6 pieces and roll out into whatever shape you like
- Cook in the oven till they puff up which takes 10- 15 minutes at 180’c
- Put a towel over the hot bread and the steam will soften the crust
Falafels (gluten free)
- In a blender blitz the butterbeans and chickpeas to a fine breadcrumb texture
- Add the rest of the falafel ingredients
- Combine and roll into large walnut sized balls, adding a little cold water if they are not coming together
- Deep fry until golden
- Drain on kitchen paper to catch excess oil
- Serve with salad, the pitta bread and dip
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