Game for a falafel…

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Game for a falafel...

This is a dish of delights. It is simplicity itself and truly tasty in every respect. Not as authentic as the fabulous falafel I have tasted in the middle east but as a store cupboard standby version – this does the trick.

For 4 wraps – makes about 12 balls

410 gm tin of chickpeas drained
1 bunch chopped spring onions
Large handful of chopped parsley and chopped coriander
2 cloves of garlic crushed
2 tsp cumin seeds
Pinch of smoked paprika
1 egg
Olive oil
Lemon

In a bowl mash by hand the chickpeas, the coriander, parsley and garlic. I uses my large stone pestle – though you could use a decent masher too. Add the cumin and paprika and stir in.

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Season with a little salt and black pepper and a squeeze of lemon juice. Break in an egg and stir in well.

Heat about 1 to 2 tbsps of olive oil in a frying pan. Form the mix into small balls or patties – this bit is wonderfully messy – enjoy it. Get tactile with your food! Gently place the balls into the oil and leave for no more than 3 minutes on a medium heat. Turn them gently and repeat for 2 to 3 minutes until they have a good golden crisp coating – they will remain gorgeously gooey inside.

I served them in a wrap with salad leaves and some sweet chilli sauce, or you could just squeeze over more lemon juice – anyway, they  proved very, very popular with my kids. Immensely popular in fact!

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Basil, Pine Nut and Chilli Humdinger Hummus…

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Basil, Pine Nut and Chilli Humdinger Hummus...

Hot, hot day. Cat flat out on the flags. Just been sipping some cold, cold fizz, then fancied something to nibble before supper later. So, in from the sun and out with the ingredients for a home made hummus that just is so suited to such a lazy day as this.

Ingredients

1 400 gm can chickpeas – don’t you just love that name – chickpeas…conjures up images of hens shelling pea pods.
Bunch of Greek basil – though you could use ordinary
Glugs of Olive oil
1 garlic clove chopped
75 gm pine nuts – toasted lightly in a dry frying pan
Good handful of grated pecorino
1 red chilli deseeded and chopped
Salt and pepper

Pop all ingredients, apart from olive oil, into a blender and treat to a serious whizz. Then stop and add several good splashes of olive oil to start to loosen the mixture. Whizz again merrily for a mo. Add a grind of rock salt and a brief grind of black pepper.

Tip out into a bowl and adjust the olive oil to get to the consistency you want. Serve with warm pittas or grissini…and a glass of cold beer. Summertime…. and the eating is easy……

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