Ingredients Jump to Instructions ↓

  1. 400 g canned chickpeas , drained

  2. 1 small onion , peeled

  3. 1 clove garlic , peeled

  4. 1 pinches dried red chilli flakes ,

  5. 2 sprigs coriander , parsley or mint

  6. 1/2 tsp ground coriander

  7. 1/2 tsp ground cumin

  8. 1 tsp flour freshly ground sea salt and black pepper vegetable oil , for shallow frying

  9. 100 g cherry tomatoes , (over-ripe tomatoes work well in this sauce too)

  10. 1 tsp balsamic vinegar

  11. 1/2 tsp caster sugar

  12. 1 small bunches fresh basil , mint or coriander

  13. 5-10 stoned olives , or 1 tbsp sun-dried tomato paste or tapenade freshly ground sea salt and black pepper

Instructions Jump to Ingredients ↑

  1. Middle Eastern falafel with fresh tomato sauce Method 1. Put all the falafel ingredients less the flour and oil into the Braun Big Jug Chopper and blitz to a chunky paste. Stir the mixture, add the flour and a tablespoon of water and blitz again to combine. Shape into 8 or more patties and flatten slightly.

  2. Cover the base of a frying pan with olive oil and heat until hot but not smoking. Fry the falafel for 3-4 minutes on each side, until golden and cooked through. Drain on kitchen paper.

  3. Meanwhile make the tomato sauce by placing all the ingredients in the Braun High Speed Chopper and processing in short bursts to a chunky sauce. Tip into a small pan and heat through to serve or serve cold as a salsa type sauce.


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