Continuing our series of posts on whether great tasting recipes can be cooked on a tight budget. Jack Monroe shows how you can eat healthily with very little money! Discover how she makes lots of perfect falafels for just over a pound (£1.05 tif you want to be exact)!
I discovered a bit of a trick with falafels recently – goodness knows I’ve made enough of them over the past year, and sometimes they just seem to crumble and fall apart. However, tonight, I discovered that 2 tbsp water and 2 tbsp flour was the best falafel-rescue-remedy so far. Forget eggs or ‘excessive mashing’ – flour and water is where it’s at. I use carrots in mine to bulk them out and give a sweet flavour that my three year old son enjoys.
Carrot & Coriander Falafels
160g sliced carrots
400g canned chickpeas
1 tbsp (yes, really) of cumin
Handful of coriander
2 tbsp flour
2 tbsp water
Bring the chickpeas and sliced carrots to the boil in a saucepan of water, and reduce to a simmer. Simmer on a low heat for 15 minutes until very soft.
When the chickpeas and carrots are very soft, remove from the heat. Add 2tbsp of the cooking water to the coriander and cumin, then drain the chickpeas and tip into the mixing bowl. Mash well with a masher until a soft pulpy mixture is formed.
Add the flour, and shape into walnut-sized balls in your hands.
Add the oil to the saucepan or a large non stick frying pan, and pop the falafels in on a medium heat. Gently shake the pan as they cook, or turn them over, to crisp all over.
Remove from the heat and place on a clean plate or surface while you make the rest of the falafels.
Serve with natural yoghurt to dip in as a snack, pop any extras into the fridge for snacking on, pop into a pitta bread with salad leaves and natural yoghurt or chutney for a portable, delicious lunch.
For more delicious budget recipes visit Jack’s blog posts at Great British Chefs.
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