I've been experimenting with different variations of falafels lately and decided to come up with an Indian-inspired version for National Curry Week, using The Spice Tailor products. I used two varieties from the new chutni range, which are a delicious addition to almost any Asian meal, either as a condiment or as an ingredient.
- 1 tin of chickpeas, drained
Put all of the ingredients, except the breadcrumbs, into a food processor and blend for a minute or so. Scrape the ingredients down from the sides of the bowl and repeat until you have a fairly smooth mixture.
Add just enough breadcrumbs to form a fairly stiff, but not dry, mixture.
Roll into 12 balls and flatten slightly.
Chill in the fridge for around half an hour.
Heat 2 tbsp of vegetable oil in a large frying pan, on a medium heat.
Cook the falafels for around 4-5 minutes on each side until lightly browned.
Wrap in a chapatti with salad and your favourite dip, sauce or chutney; I served mine with onion salad and mint sauce:
- 1 tsp Spice Tailor mint leaf chutni
- 1 small onion, halved and very finely sliced
- 1" cucumber, halved, deseeded and finely sliced
- 1 tbsp Spice Tailor mint leaf chutni
- ½ cup natural or vegan plain yogurt
- a pinch of sugar, optional
I received a selection of complimentary products from The Spice Tailor to review and to use in recipe development. All views expressed are my own and those of my family.