Falafel and raita - free on EE
1 onion, peeled and finely chopped
1 carrot, peeled and coarsely grated
2 x 400g cans chickpeas, drained and rinsed
2 garlic cloves, peeled and finely chopped
2 cm piece root ginger, peeled and finely grated
3 tsp ground cumin
1 tsp chilli powder
1 tsp ground coriander
6 tbsp very finely chopped fresh coriander
1 small egg
salt
low calorie cooking spray
[For the raita]
no sugar mint sauce - coleman's mint concentrate
fat-free natural yogurt
Pinch chilli powder
Pinch turmeric
Pinch salt
Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
Preheat the oven to 200°C. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Allow to cool a little before eating.
[To make the raita]
Combine ingredients to taste.
Serve chilled.
Also nice with the raita:
Onion bajis
200 g onions, sliced finely
50 g gram flour
1 tsp lemon juice
2 tsp ground cumin
2 tsp coriander seeds, crushed
1 tsp green chilli, finely chopped
1 tbsp chopped coriander leaves
1/4 tsp baking powder
Salt
Frylight
[To serve]
Paprika, pinch
Preheat oven to 220C.
Put onions, flour, lemon juice, cumin, coriander seeds, chilli, coriander and baking powder in a bowl.
season with salt and add a little water to make form a thick batter that coats the onion. Rest for 15 minutes and then use fingers to mix again.
Line baking sheet with greaseproof paper and drop mounds of mix to make 12 equal bhajis.
Spray with frylight and bake for 15-20 minutes until golden.
Remove, sprinkle with paprika and serve.
Liz
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