Serves 4
For The Falafel (Enough For 6 Portions)
- Zest Of Half A Lemon Peeled Into Long Strips
- 20g Rice
- 150g Dried Chickpeas (Soaked For 8hrs Min)
- 200g Carrots- Peeled And Roughly Chopped
- 1x Shallot
- 1x Garlic Clove
- 1 Tsp Ground Cumin
- 1 Tsp Smoked Paprika
- 1 Tsp Baking Powder
- 1x Small Handful Parsley
- 1x Small Handful Coriander
- 1 ½ Tsp Maldon Salt
- 1 Tsp Cracked Pepper
Pre heat deep fryer to 170 degrees centigrade. Place the lemon zest and rice in the thermomix, process for 20 seconds at speed 10. Add the drained chick peas and rest of the ingredients. Blend at speed 6 for 10 seconds, or a few seconds longer to make a coarse paste. Roll the falafel into 30g balls and play place on kitchen paper for 20 minutes. Fry the falafel for four to five minutes and drain on kitchen paper.
For The Tahini
- 125g Tahini
- 1 Clove Of Crushed Garlic
- Pinch Of Salt
- Juice A Lemon
- 120ml Water
Place a tahini salt and garlic in a bowl. Add half of the water and mix through. Keep adding the water until it gets to a creamy texture, and then add lemon juice and salt to taste.
For The Flat Bread
- 90g Self Raising Flour
- ¼ Tsp Baking Powder
- 90g Greek Yogurt
- Pinch Of Salt
Add the dry ingredients to a mixing bowl and mix, then add the yoghurt and bring the mix together. Take the dough out of the bowl and knead for one minute, or until smooth. Weigh out 30g balls and then roll on a floured surface 2-3mm. Heat a medium size frying pan over a medium high heat, add the rolled flat bread to the pan. Cook until charred and then flip the flat bread over and cook the same on the other side.
For The Salad
- ½ A Baby Gem- Cut Into Small Pieces
- 10g Grated Carrot
- 1x Radish- Sliced Thinly
- 10g Grated Celeriac
- 1 Tbsp Picked Parsley
- 1 Tbsp Picked Coriander
- Lemon Juice
- Extra Virgin Olive Oil
- Maldon Sea Salt
Place the cut baby gem, grated carrot, grated celeriac, sliced radish, and picked herbs in a small bowl. Dress the salad with olive oil, a little lemon juice and salt.
