Full of falafel

I ought to write a book entitled 'Red Kidney Beans - Your Lifelong Friends.'

The really rich chocolate cake I serve to my gluten-free mates is yummy. It has a smashing chocolate ganache and a healthy (sugar-free) cream cheese filling.

Fudgey chocolate brownies, also made with a red kidney bean base, are a delight. And in both cases I use truvia sweetener rather than sugar. Very healthy.

I have taken to eating falafel in a big way since experiencing vegan and Levantine cuisines. Our local Lebanese does a full-of-flavour falafel lunch and our closest, newest vegan restaurant bathes their falafels in a pomegranate salad. Highly recommended.

While Richard has been between surgeries ( one with general anaesthetic, another local) I've been 'In and Out of the Kitchen' a la Damien Trench as portrayed by comedian Miles Jupp on radio 4. This week's episode of 'In and Out...' on iplayer/ BBC Sounds sees Jupp, as culinary expert Trench, giving up his command of the kitchen so his partner can cook. A bit like in our house. Richard is usually the cookist. But now the kitchen is, temporarily, my domain.

I'm cooking shop-bought falafels for our evening meal tonight but have cobbled together a recipe for homemade ones. It’s awfully easy! And I'll be making more at the weekend, with my friends the red kidney beans.

Ingredients

For 15 falafel balls

400 g can of red kidney beans, drained and rinsed

1/2 chopped onion

#4 tbsp Farchioni Il Casolere cold-pressed olive oil

1 glove garlic ( or the equivalent amount in chopped leeks or chives)

3 tbsp gluten-free flour eg buckwheat or oat flour*

1 tsp black sesame seeds ( or flax seeds)

(2 tbsp crushed cashew nuts - optional)

2 tsp ground cumin or paprika

1/2 tsp chilli powder or chilli flakes

1 tsp ground black pepper 

1 further tsp olive oil

(Add salt to taste if desired)

* oat flour is made in the food processor by grinding down porridge oats until they resemble the consistency of flour

Method

1 Using only 1 tsp oil and 1 tbsp flour pulse all the ingredients in the food processor. Leave the rest of the oil and flour for the moment.

2 When mixed transfer to a bowl, fold in the rest of the flour and put the whole in the fridge for half an hour to make a firmer 'dough'. Have something in a glass and put your feet up! 

3 After half an hour heat the 4 tbsp oil in a frying pan. Meanwhile remove the 'dough' from the fridge and break it up then roll it into roughly one inch-wide balls. If you prefer you can omit the extra #olive oil and the frying stage: you can bake the falafels instead. They do come out less crispy but bear in mind baked falafels contain fewer calories. If you stick to the frying method each ball should be around 95 calories and take approximately six minutes per side to cook. They are ready when brown on each side. If you bake them in a pre-heated oven put them on a baking tray at 375 deg F,190 deg C, 170 fan, flipping them over half way through, for 25 minutes.

Serve with a flat bread, sweet freshly picked  tomatoes or Fage Greek yogurt. It's a quick,easy and nutritious meal. And the red kidney bean, a lifelong friend, is a superb base. You can add a little cooked, mashed beetroot if you like added colour and flavour. If you have any falafel balls left over they will keep in the fridge, covered, for up to four days. 

I hope you enjoy my cobbled-together recipe. There are many versions in cookery books and online but we love this one with red kidney beans! 

Sent from my ipad