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Falafel with harissa and honey pitta



Falafels are a great vegetarian meal.

This version uses butterbeans aswell as chickpeas which gives them a softer texture.

Honey and Harissa pittas:*(not gluten free)


        What to do:

  1. Put everything in a bowl and add the water mix until everything is combined
  2. Knead for about 10 minutes to make an elastic ball of dough
  3. Divide into 6 pieces and roll out into whatever shape you like
  4. Cook in the oven till they puff up which takes 10- 15 minutes at 180’c
  5. Put a towel over the hot bread and the steam will soften the crust

        Falafel (gluten free)

  1. 50g organic butter beans soaked overnight (shells peeled)
  2. 50g organic chickpeas soaked overnight
  3. 1 small pack fresh coriander leaves chopped
  4. ½ teaspoon organic ground coriander
  5. Zest of 1 lemon or 1 teaspoon dry organic lemon peel
  6. 1 small red onion finely diced
  7. 1 dessertspoon sesame seeds or organic nigella seeds
  8. ½ teaspoon bicarbonate of soda
  9. ½ teaspoon organic chilli
  10. 2 garlic cloves minced fine
  11. Vegetable or sunflower Oil for deep frying

        What to do:

  1. In a blender blitz the butterbeans and chickpeas to a fine breadcrumb texture
  2. Add the rest of the falafel ingredients
  3. Conbine and roll into large walnut sized balls, adding a little cold water if they are not coming together
  4. Deep fry until golden
  5. Drain on kitchen paper to catch excess oil
  6. Serve with salad, the pitta bread and dip


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