So…winters coming which is when we are all looking for comfort food to make us feel a bit better.
The magic of this recipe is that it can be as quick or as involved as you like. I am not going to judge you for using falafel mix from a packet and cajun spice from a jar. In fact i do the same thing! I will however be going down the long winded route in todays post, just in case you fancy a midweek challenge.
This is also, obviously, a veggie option and works as leftovers for lunch too, even cold!
So to start, make up your Cajun seasoning, I use the following quantities and keep them in a small mason jar in the fridge to use as and when. Most of these things you should already have in the cupboard but if not your local supermarket should have them. Even better, if you are lucky enough to live near a whole food or health shop like i do, you can weigh your own spices and dried herbs and they cost a fraction of the price!
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon fresh ground black pepper
- 1 tablespoon white pepper (or 2 use tablespoons black pepper)
- 3 teaspoons cayenne pepper
- 5 tablespoons paprika
- 4 -5 tablespoons sea salt
Mix that all up and use as and when you need (great on chicken, rice, potatoes, in soup etc)
Then you want to make your falafel. Into a food processor throw in;
- 400g can chickpeas , rinsed and drained
- 2 Garlic cloves chopped
- A handful of flat-leaf parsley or curly parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
Once blended form into patties and leave to rest.
Next you want to chop up some potatoes into wedges and par boil them for 10 minutes, leave the skins on because they are yummy! Whilst they are boiling, turn the oven up to 200c and pop a tray with a drizzle of olive oil in there to heat up.
Drain the wedges, put in your seasoning (2 tablespoons worth or so) and shake them up vigorously. Chuck them in the pan and go back to knitting the hat I blogged last week for twenty minutes.
Chop some onion and then get a pan warmed up on the hob with a little more oil. Put in your burgers and the onions and start to fry. Keep an eye on it as the falafel can catch and burn.
Flip once the burgers have formed a tasty crust and keep those onions moving. Don’t forget to shake up those wedges to make sure they get nice and crispy!
Slice up your buns or pitta if you are having them and go to town on that bad boy with condiments! My personal weakness is sweet chilli hummus and grated carrot. But you could have salad, garlic mayo, sweet chilli sauce, peppers, salsa…anything!
Assemble your plate and volia! Nomtastic, good for the waist line and cheap to boot!