Falafel with Ballymaloe Relish & Mayo

  • Cooking Time: 45 minutes
  • Serves: 1-2
  • Allergens: Wheat, eggs, mustard

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Description

This traditional Middle Eastern street food is commonly served with pitta bread, or wrapped in a flatbread. For the perfect platter of finger-food, serve your falafel with a bowl of hummus or baba ganoush, with some pickled chillis or tomatoes (sprinkled with extra virgin olive oil and sea salt).

 

 

Ingredients

  • 400g chickpeas (canned)
  • 3 garlic cloves (crushed)
  • 1 small onion (finely chopped)
  • 1 tsp coriander (ground)
  • 1 tsp cumin (toasted & ground)
  • 1 tsp parsley (chopped)
  • 1 tbsp flour
  • To serve:
  • Chopped cucumber
  • Grated carrot
  • 1 tbsp Ballymaloe Relish
  • 1 tbsp Ballymaloe Mayo

Dietary Suitability

Method

  1. To make the falafel, blend the chickpeas, garlic, onion, spices and parsley in a food processor until smooth.
  2. Empty into a bowl, add in the flour and season to taste (expect a strong taste, which will mellow when the mixture is cooked).
  3. Mix the Ballymaloe Relish and Ballymaloe Mayo in a separate bowl then set aside.
  4. Heat the oil in a frying pan on a medium heat. Flour your hands and shape the mixture into 4 patties.
  5. Fry your patties in the frying pan over a low-medium heat until golden on both sides (3 to 4 minutes on each side).
  6. Serve the falafel in a warmed pitta or flatbread and add a generous spoonful of your relish & mayo mixture.
  7. Finally, add some fresh finely-chopped cucumber and grated carrot for a little crunch.

  • Cooking Time: 45 minutes
  • Serves: 1-2
  • Skill: Easy
  • Allergens: Wheat, eggs, mustard

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