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Falafel Mix:

  • Chickpea, soaked 500 g
  • Broad beans, split and soaked 1 kg
  • Onion, white 200 g
  • Garlic, diced 50 g
  • Chilli’s red 10 g
  • Falafel spice 30 g
  • Parsley, finely chopped 40 g
  • Coriander, seeds 10 g
  • Salt 20 g
  • Bicarbonate soda 20 g

Cheese Stuffed:

  • Cheddar cheese, cubes 100 g

Indian Spiced:

  • Curry Paste 100 g
  • Curry, leaves 5 g
  • Coriander leaves, chopped 10 g

Beetroot & Kale:

  • Beetroot, grated 300 g
  • Kale, blanched and chopped 50 g
  1. Falafel Mix:

    • Blend all ingredients together in a food processor, add some water to form a paste-like texture.
    • Separate into 3 portions: 2 portions of 750g and 1 portion of 375g (this one is for the beetroot & kale).
  2. Cheese Stuffed:

    • Take one batch of (750g) mix and fill the falafel shaper halfway, then add the cheese cube and cover with more falafel mix.
    • Fry in vegetable oil at 180°C until golden brown, basically when it floats, it's ready.
  3. Indian Spiced:

    • Take the second mix (750g) and stir in the curry paste, curry leaves, and coriander leaves.
    • Shape the falafels and fry in vegetable oil at 180°C until golden brown.
  4. Beetroot & Kale:

    • Take the final mix (375g) and stir in the beetroot and kale.
    • Shape the falafel and bake in the oven at 180°C.