Chilli bread and falafel

A Saturday afternoon spent baking bread is my favourite as it's the only at the weekend that you have the time to kneed and let the dough rise for an hour or so. I tried making falafel for the second time, I’m not convinced I’ll follow this falafel recipe again but it was a healthy tasty dinner.

 

For the falafel

    • 1 15-19 oz can chickpeas, drained
    • 1 small onion, chopped
    • 2 cloves of garlic, chopped
    • 1 tablespoons of fresh parsley, chopped
    • 2 tablespoons all purpose flour
    • 1 teaspoon coriander
    • 1 teaspoon cumin
    • 1/2 teaspoon baking powder
    • salt and pepper
    • 2 tablespoons olive oil
      1.  Simple as can be, chuck it all in the food processor and turn it into a brown paste that’s wet and sticky to touch.
      2.  Shape into patties and place on a baking tray that’s lined with baking parchment.
      3.  Cook in an oven at 180 degrees for 12 minutes then turn over and cook for a further 12 minutes.

      I cheated and used a pre-made white bread packet which you just have to add water and olive oil to, but I did add dry chilli flakes to the mix before I started kneading the dough.

      I served my falafel on the chilli bread rolls with mayonnaise, salsa and spinach for a super healthy and filling dinner.