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Falafel three ways
Fruit and vegetables
1 small
onion
, roughly chopped
2
garlic
cloves, roughly chopped
½ tsp ground
coriander
small bunch
coriander
leaves and stems, roughly chopped
1
garlic
clove, thinly sliced
2 handfuls baby
spinach
2 tbsp finely chopped fresh
parsley
½
lemon
, juice only
½ small
red onion
, thinly sliced
squeeze
lemon juice
Tins, packets and jars
400g tin
chickpeas
, drained and rinsed
100g/3½oz
tagliatelle
Cooking ingredients
½ tsp ground
cumin
½ tsp ground
cinnamon
½ tsp flaked
sea salt
3 tbsp
gram flour
(chickpea)
100g/3½oz
sesame seeds
, for rolling
1 tbsp
olive oil
1 tbsp
olive oil
2 tbsp
olive oil
sea salt
1 tsp
olive oil
large pinch
paprika
, to garnish
Dairy, eggs and chilled
1 small free-range
egg
1 tsp plain
yoghurt
, ideally Greek, to serve
1 free-range
egg
Other
pinch dried chilli flakes
4 cooked
falafel
3 cooked
falafel
1
pitta bread
, cut into thin triangles
½ Little Gem lettuce, thinly sliced
1 slice sourdough
2 cooked
falafel
Back to recipe
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