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| Felafel Platter with Tomato-Mushroom Salsa and 15-minute Flatbread made at home easily, quickly and much of it in advance |
If you've ever had felafels at corner food stalls in the Middle East, you'll understand why the crispy little veggie balls are so popular. Composed of protein-rich chick peas and vitamin-filled broad beans, they're crunchy on the outside, gorgeously mealy within, and layered with wonderful flavours.
They're easy to put together and taste much better than supermarket produced. Even better, they can be made-ahead and eaten hot or cold. They're also wallet-friendly and appeal to all ages.
Most felafels use cheap 'n cheerful yoghurt to bind ingredients but 67 experimented with silken tofu to jazz them up a bit and provide extra protein. The tofu worked a treat; extra lemon juice added 'tang' and a bit of brightness. A touch of heat - flaked chillis or tobasco sauce - also enlivened the mix.
Felafels are normally stuffed into hot pitta pockets; these will be fine served that way but they'll also be sensational accompanied by hot 15-minute flatbreads.
A lively tomato-mushroom-grapefruit salsa adds piquancy and yoghurt-mayonnaise a cooling creaminess.
To drink, a fabulous non-alcohol white sangria.
Cost:
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
They're easy to put together and taste much better than supermarket produced. Even better, they can be made-ahead and eaten hot or cold. They're also wallet-friendly and appeal to all ages.
Most felafels use cheap 'n cheerful yoghurt to bind ingredients but 67 experimented with silken tofu to jazz them up a bit and provide extra protein. The tofu worked a treat; extra lemon juice added 'tang' and a bit of brightness. A touch of heat - flaked chillis or tobasco sauce - also enlivened the mix.
Felafels are normally stuffed into hot pitta pockets; these will be fine served that way but they'll also be sensational accompanied by hot 15-minute flatbreads.
A lively tomato-mushroom-grapefruit salsa adds piquancy and yoghurt-mayonnaise a cooling creaminess.
To drink, a fabulous non-alcohol white sangria.
Cost:
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