'Falafel' are savoury Middle Eastern cakes made from chickpeas and spices. Typically they are deep fried. Our healthier version is baked and served with a vibrant carrot and cucumber salad, yoghurt, nigella seeds and some sweet potato fries. A vegetarian feast!
Prep Time
40 min
Cuisine
Middle Eastern
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
1 tbsp cornflour
maize starch (100%)
10g parsley
flat parley (100%)
1/2 cucumber
cucumber
2 tbsp tahini
sesame
120g natural yoghurt
milk
1 tsp nigella seeds
nigella seeds
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tsp ground cumin
ground cumin
300g sweet potatoes
1 can of chickpeas (400g)
chickpeas, water, salt, ascorbic acid
1 carrot
carrot
Allergens
Allergens highlighted by † (sesame, milk, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Cut the sweet potatoes (skin on) into chips
Add the chips to a large bowl with 1 tbsp [2 tbsp] vegetable oil and a generous pinch of salt and pepper and toss to coat evenly
2
Add the cornflour to the bowl and toss to coat them evenly
Add the chips to a baking tray, skin-side down (use tin foil to avoid mess!)
Put the tray in the oven for 30-35 min or until the chips are tender and starting to crisp
3
Meanwhile, peel and chop the garlic roughly
Chop the parsley roughly, including the stalks
Drain and discard a little liquid from the chickpeas
4
Add the chickpeas (and remaining liquid) to a food processor with the garlic, parsley, breadcrumbs, tahini, cumin, 2 tbsp [4 tbsp] flour and a generous pinch of salt and pepper
Blitz until smooth, scraping down the sides of the mixer midway - this is your falafel batter
5
Heat a wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium heat
Once hot, add the falafel batter to the pan, one large spoonful at a time, making 6 [12] even portions (work in batches if your pan isn't big enough)
6
Cook your falafel for 8-10 min turning half-way through (you may need more oil at this point)
Tip: gently press with a spatula after turning to flatten out and help cook evenly
Cook until golden brown on each side
7
Meanwhile, peel, top and tail the carrot[s]
Continue to peel lengths off the carrot until you end up with a pile of carrot 'ribbons'
Peel the cucumber[s] the same way, discarding the seedy inner core
Mix the ribbons together
8
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