THE COOKED FALAFELS
This recipe is Gluten Free, Egg Free and Vegetarian (and dairy free if you leave out the cheese)!
I'm really cutting back on meat and it's making me examine the supermarket shelves for something a little different to make for dinner.
I picked up this easy falafel mix from Hale & Hearty in Sainsbury's not expecting a huge deal. I've tried falafels before and always found them to be the blandest of bland.
I think this may have been why I went a little overboard with the seasoning in my salsa mixture so here's the recipe for the salsa filling I would have made and will make in future!
1 tin chopped tomatoes
Half a red onion, finely chopped
1 red pepper, sliced
1 small courgette, sliced
1 stick celery, sliced
1 fresh chilli, de-seeded if preferred & finely chopped
1 tsp fenugreek
1 tsp sugar
1 handful fresh coriander, finely chopped
2 tsp cornflour mixed with a little cold water
Salt and pepper
Fry the vegetables until soft
Add fenugreek, black pepper and chilli and fry until fragrant
Add tomatoes, sugar and salt and heat until boiling
Reduce heat and add cornflour mixture
Stir until thickened
Make the falafels according to the instructions on the box - basically just add hot water and stir, leave to thicken, form into balls and shallow fry. Very easy.
Dry fry the tortillas in a non-stick pan or steam in the microwave until warm and soft (instructions on pack).
Slice the falafels in half and arrange in tortilla with the salsa and anything else you fancy. (Lettuce is good.)
This dish has gone into the stable of fail-proof, very scrumptious and easy dinners.