Recipe: Middle Eastern Falafel

Middle Eastern Falafel with Sage & Onion Stuffing
 

Falafel is one of the incredible street foods of the Middle Eastern world – and is really popular here too! Chef Gary’s  take on falafel has a local twist and uses our TS Foods Premium Sage & Onion Stuffing for some extra flavour! Served with a next-level couscous and tahini dressing, this is something you NEED to make!

Ingredients (to serve 2):

Falafel:

300g of TS Foods Premium Sage & Onion Stuffing

1 can of chickpeas

1tsp baking soda

1 small onion, roughly chopped

15g chopped fresh parsley

3-5 cloves garlic, minced

1 tsp chilli powder

2 tsp cumin

1 tsp coriander

2 tbsp flour to bind mixture

Salt & Pepper to taste

Cous Cous:

250g cous cous

500 ml of low salt veg stock

2 small red onions diced

1 green pepper diced

1 green chilli, sliced

Handful pomegranate seeds

3 tsp Ras el Hanout

Tahini Dressing:

80g Tahini paste

Juice of 1 lemon

2 cloves garlic, crushed

1 tsp honey

Water (to thin out if needed)

Method: 

FALAFAL:

Heat 2 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas, then mash together with a fork or potato masher until the chickpeas are totally broken down

Next add your cumin, chilli, coriander and fresh parsley To bind add your baking powder, beaten egg and flour

Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Pop in a warm oven under tinfoil for another 10 mins to finish cooking. 

TAHINI DRESSING:

Simply add everything into a bowl and mix!

COUS COUS:

This is so simple! In a medium saucepan, bring the stock to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes, then add in your Ras El Hanout and use a fork to fluff the couscous. Add in your diced veg and pomegranate seeds and give everything a good stir to break up any clumps. 

To serve, pile your hot falafel on the warm cous cous and plenty of tahini dressing!

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