Recipe for Chick Pea Falafel topped with homemade tomato sauce and brown bread pesto

Ingredients

Chick Pea Falafel:
1 x 410 g can chick peas, drained and rinsed
10 g fresh coriander
10 g fresh parsley leaves
1 small garlic clove, grated
5 ml (1 t) ground cumin
250 ml (1 C) fresh breadcrumbs made from Blue Ribbon Low GI Brown Bread
salt and freshly ground black pepper
oil for frying

Tomato Sauce:
15 ml (1 T) sunflower oil
1 small garlic clove
2.5 ml (½ t) ground cinnamon
2.5 ml (½ t) ground cumin
1 x 410 g can chopped and peeled tomatoes

Brown Bread Pesto:
15 ml (1 T) olive oil
125 ml (1 C) fresh breadcrumbs made from Blue Ribbon Low GI Brown Bread
10 g fresh coriander
10 g fresh parsley leaves
1 small garlic clove, grated
125-160 ml (½ – ⅔) olive oil
salt and freshly ground black pepper

to serve: plain natural yoghurt, baby herb leaves

How to

Chick Pea Falafel:
Place the chick peas, coriander, parsley, grated garlic and cumin into a food processor.

Process for a few pulses until the mixture is coarsely minced.

Add the Blue Ribbon Low GI Brown Bread breadcrumbs and pulse to mix. Season to taste.

Shape the mixture into 16 even sized falafel.

Place the falafel onto a tray that has been lined with cling wrap and place in the refrigerator for at least 30 minutes to firm up.

Tomato Sauce:
Heat the oil in a small saucepan. Add the whole garlic clove and the spices and heat gently for 1-2 minutes until fragrant. Add the tomatoes and stir well. Bring to the boil, reduce the heat and simmer for 5 minutes.

Remove the garlic and puree the sauce. Return the sauce to the stove. Simmer over a low heat until thickened. Season to taste. Cool.

Brown Bread Pesto:
Heat the oil in a non-stick frying pan.

Add the Blue Ribbon Low GI Brown Bread fresh breadcrumbs. Stir well to evenly stir the oil through the breadcrumbs.

Continue cooking the breadcrumbs over a medium heat, stirring constantly, until the breadcrumbs are both crisp and golden. Cool.

Place the coriander, parsley and garlic into the bowl of a food processor.

Add half of the olive oil.

Process until fine, adding the remaining olive oil until the desired consistency is reached.

Stir in the breadcrumbs. Season to taste.

To serve:
Heat the oil for frying over medium high heat in a non-stick frying pan.

Fry the chick pea falafels on either side for a few minutes until golden.

Place two spoonfuls of natural yoghurt on the plate.

Top with the warm chick pea falafels.

Add a few teaspoons of both the Brown Bread Pesto and the Tomato Sauce.

Garnish with baby herb leaves and serve immediately.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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