Falafels

The real challenge this far into the meat-free month has been to find fresh, tasty new vegetarian dishes to try out. After all, that's the whole point (well, one of the points, at least) of the challenge: to keep well away from the tried and tested, the routine and the humdrum. But with work becoming increasingly hectic and things at home getting more and more complicated, it's been impossible not to resort to sticking to a few meal time staples during the week: not that inspired or exciting, but necessary when energy and time are limited. That's what makes rolling out some more spectacular items during the weekend all the more important. I'd tried this recipe for what I like to call chick pea kebabs once before, but the addition of extra spices and herbs made this take on the Middle Eastern classic truly brilliant (if I may say so myself).

Ingredients

Falafels (enough for a large meal for two)

• 200g dried chick peas, soaked overnight in cold water
• Small bunch of fresh coriander
• Small bunch of fresh parsley
• 1 small onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 red chilli, finely chopped
• Juice of 1 lemon
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp sumac (optional)
• 1 tsp baking powder
• Salt, black pepper

Pickle salad

• 1/2 red cabbage, finely sliced
• 1 large carrot, grated
• Handful of gherkins, finely sliced
• Juice of 1 lemon
• Good glug of olive oil
• Salt, black pepper

Harissa dressing

• A small tub of natural yogurt
• 1 - 2 tsp (to taste) harissa paste
• Juice of 1/2 lemon
• Sprinkling of ground cumin

To serve

• Warm flatbreads of pittas
• Lemon wedges
• Sliced pickled chillies

How to make

Soak the chick peas overnight in a roomy bowl, making sure they are fully covered in cold water, with enough room for the peas to expand and still remain fully covered in water.

Place the drained, uncooked chick peas in a food processor and blend together with the onion and garlic until you have a rough paste. Add other falafel ingredients and blend until you have a relatively smooth paste. Place in a fridge and allow the flavours to develop for at least an hour.

Whilst the falafel dough is in the fridge, make your pickle salad by blending all the ingredients in a bowl. Make the dressing by mixing the ingredients together thoroughly in a small bowl.

To make falafel, take the dough out of a fridge. Heat the oven to 200c/gas mark 6. Rub a little bit of oil on your hands and shape the dough into balls the size of meat balls. Place on a baking tray covered with lightly oiled grease proof paper, making sure there's room between the falafels, as they will expand in the oven. Place in the oven and cook for 20 - 25 minutes, until golden brown on the outside.

Serve with pitta or flatbreads, pickle salad, yogurt dressing and, if you're looking for a really substantial meal, home-made potatoes wedges (hint: cook these in sunflower oil for extra tastiness). You won't miss meat...not one bit.