Luscious and creamy, this or my Creamy Cabbage Soup with Black Pudding Crumbs will make a chic little starter to a springtime dinner. Super practical and easy to prep and then heat just before serving.
Ingredients
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 400g tinned chickpeas
- small bunch parsley, finely chopped
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1 egg, beaten
- 2 tablespoons flour
- rapeseed oil, for frying
Method
Heat a drizzle of rapeseed oil in a pan then add the shallots and fry gently. They will start to caramelise after about 6 minutes. Add the garlic and fry for a further 2–3 minutes until the garlic is fragrant, then remove from the heat and set aside.
In a large bowl, add the chickpeas and mash with a fork until smooth and creamy. Add the parsley, coriander and cumin. Next, fold the egg into the mixture with the flour. Finally, add the onion and garlic and give everything a good stir.
Divide the mixture into 12 little patties. Heat 3–4 tablespoons of rapeseed oil in a frying pan until really hot then drop the falafel in and fry on both sides until golden.
Serve with hummus (see page 173) and a baby salad of chopped soft lettuce leaves, quartered tomatoes and finely chopped spring onion.
In a large bowl, add the chickpeas and mash with a fork until smooth and creamy. Add the parsley, coriander and cumin. Next, fold the egg into the mixture with the flour. Finally, add the onion and garlic and give everything a good stir.
Divide the mixture into 12 little patties. Heat 3–4 tablespoons of rapeseed oil in a frying pan until really hot then drop the falafel in and fry on both sides until golden.
Serve with hummus (see page 173) and a baby salad of chopped soft lettuce leaves, quartered tomatoes and finely chopped spring onion.
