We love ours served in a fresh burger bun and with sliced red onion and a cheeky beer on the side- yummmmm!
- 1 can of chickpeas, drained
- 1 carrot
- 3 cloves of garlic
- 2 spring onions
- A large handful of coriander, including stalks
- 1 tbsp of tahini sauce
- 1 tsp cumin seeds
- 1 ground cardamom pod
- ½ tsp of chilli powder
- 2 large handfuls of spinach
- 2 tbsp of sesame seeds, you can roast these beforehand for more flavour if you wish
- Chop the spring onion and blitz in a blender with the chickpeas until it forms a smooth paste
- Now blitz the coriander and spinach and mix it into the chickpea paste
- Crush the garlic cloves and grate the carrot into the mixture
- Mix in all the spices, tahini and sesame seeds until everything is combined
- Mould the mixture into 2 large falafel burger patties or 4 smaller ones
- Lightly oil a baking tray and bake the falafel burger patties for half an hour on 190 degrees (electric oven).
- Once lightly browned and crisp on the outside, serve with the shakshuka chutney, some tahini sauce and red onions in a bun and enjoy.
- - 1 red pepper
- - ½ a red onion
- - 2 garlic cloves
- - 1 tsp harissa paste
- - 1 tsp smoked paprika
- - 1 tsp sumac
- - 4-5 handfuls of vine tomatoes
- - boiling water
- - black pepper
- Roughly chop a whole red pepper and roast completely plain on 190⁰C (electric oven) until it's slightly charred
- Meanwhile, fry half a roughly chopped red onion and 2 garlic cloves in oil slowly on a low heat until super soft
- Add a teaspoon of harrissa paste, a good grind of black pepper, a teaspoon of smoked paprika and a teaspoon of sumac
- Finely chop about 4 to 5 large handfuls of vine tomatoes
- Put these and their juice in the pan with the onions
- Add the red peppers to the pan along with some hot water
- Simmer for at least 2 hours then leave over night
- Sterilise a jar by pouring in boiling water and leaving it to sit, then add the chutney and keep in the fridge.
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