Falafel with Cucumber Yoghurt Sauce

 These are a lebanese / palestinian recipe that have proved popular in the UK in recent years and are very tasty and satisfying as an alternative to meat. This recipe has coriander and lemon in it - a standard flavour, but you can vary the flavours or may want to add less lemon or more spice. I have also know them made with some chopped apple inside for a sweeter flavour. 

They are great for making in bulk and serving to a party of friends, along with my cucumber sauce, salad and in pitta bread. 

Ingredients

to serve about 6-8 people

1 ½ cups dried chickpeas, SOAKED OVERNIGHT IN COLD WATER. Or you can use 1 1/2 cans of cooked chickpeas but these are not ideal as they can be too soft.

gluten & dairy free stock cube

1 onion, finely chopped

grated zest of 1 lemon

2-3 cloves garlic, finely chopped

handful of fresh coriander, or 2 tsp dried coriander

3 tsp cumin

salt & pepper to taste

Optional : some finely chopped spinach

1 egg

Method

Cook the soaked chickpeas in plenty of water, 1 tsp salt,  & a stock cube, until al dente (almost cooked but not soft). Should take approx 30 mins, but test them.. they need to be edible but still a little crunchy.

Heat some oil in a pan & pre-fry the onion, garlic, lemon zest spices, & fresh coriander.

Blend the above mixture with the chick peas in a food processor... but not until completely smooth, still needs to be “bitty”. Add an egg to bind the mixture so it is not too dry to form into balls. Add more egg if necessary. Then finally add the spinach but dont thoroughly blend this in otherwise you will have green falafels!

Season to taste.

Form into small balls (approx 5cm diameter) – a bit smaller than a golf ball, pressing the mixture firmly together & place on a greaseproof sheet or greesed tray. Refridgerate for at least 40 minutes.

Either coat in oil & place on a baking sheet,  & bake in a med-hot oven until golden brown (check around 20 mins?), Or fry them in a shallow frying pan. Or if you want to be really unhealthy... a deep-fat fryer!

Falafel are traditionally served with a cucumber, mint, & yoghurt sauce (you can use plain soya yoghurt), a pitta bread or roll, or rice & a side salad. 

Cucumber, mint, & yoghurt sauce

basically just stir together 1 1/2 cups of greek, plain or soya plain yoghurt with some: chopped fresh mint,

 a tsp of sugar, 

1/3 very finely chopped cucumber, 

1 tsp of garlic puree or 1/2 tsp or garlic powder,

 and salt & pepper to taste. Voila! 

Mushroom & Lentil Burgers

These are a really yummy alternative to beef burgers - of course check with those you are cooking for that they like mushrooms, as i find it one of those foods many people dislike. I love them however! 

Method

Approx 2 cups red or green lentils

Gluten and dairy free stock cubes

1 large onion

2 cups very finely chopped mushrooms

3 cloves or tsp of garlic

1 cups grated carrot

1 finely chopped pepper (optional)

3 tbsp parsley (fresh or dried)

3 tbsp tomato puree

Gluten free breadcrumbs or oats

1-2 eggs

Method

Cook the lentils with the stock cubes & enough water to cover them x 2 & keep topping up if necessary. When cooking pulses you initially need to scoop of the froth that occurs when you bring it to the boil, & replace the water.

Drain them & set aside to cool slightly. Finely chop the onion, garlic, mushrooms, pepper, parsley, & start to fry in a few tablespoons of oil, with the herbs.  After 4 mins, add the grated carrot & stir-fry for a few more minutes, adding more oil if necessary.

Mix the vegetable mixture with the lentils, 1 ½ tsp salt, pepper, & tomato puree to give it a slight tomato flavour..... I season to taste as I go!

Add 2 eggs to help the mixture stick together. Add enough breadcrumbs or oats to make a thick burger-texture mixture, & form into burger patties. Place on a greaseproof sheet & refridgerate for at least 30 minutes. Now you can either freeze them for later use now, or cook and serve them. 

Fry in a little oil until golden on each side, or coat with a little oil & bake in med-hot oven for approx 20 mins.  Can be served with a gluten free bread roll, or whatever you wish, but a bit of tomato and onion relish is always a great idea.

Daal

Daal is usually a semi-thick curry served with dipping naan/pitta bread (use gluten free or gluten free popadoms if you need to) or crackers & a side salad & maybe some rice. It has proved popular among my vegan friends but also alongside meat curries as an extra dish with some naan. You can alter the spicyness according to your taste, and if you find it too spicy in the end - just add some natural yoghurt or cream, or more coconut milk and blend in gently.

INGREDIENTS 

serves approx 8

2 cups yellow spit peas, soaked overnight in cold water

1 gluten and dairy free stock cube

1 onion, finely chopped

3 tsp cumin seeds or powder

2 tsp mustard seeds, if available

2 tbsp curry or masala powder

1 can coconut milk or 1/3 block coconut dissolved in hot water.

METHOD

Start to boil the yellow split peas in plenty of water, they can take a few hours so allow plenty of time for cooking yellow split peas! When cooking pulses you initially need to scoop of the froth that occurs when you bring it to the boil, & replace the water.

After 10 minutes, add the stock cube & 1 ½ tsp salt.

Heat some oil in frying pan & add the cumin & mustard seeds. When they start to ‘pop’ , add the onion, & curry powders.

When the lentil are half cooked, add the spice/onion mixture to the pan with the lentils, approx 1 pint water, & the coconut milk. Slowly simmer for at least half an hour, stirring & adding more water if necessary. Season to taste... it may need more salt or spices or even a little cream if it is too spicy.

Daal is usually a semi-thick curry served with dipping naan/pitta bread (use gluten free or gluten free popadoms?) or crackers & a side salad & maybe some rice. 

Healthy Hummous

There are so many flavours of hommous I have had fun experimenting with, and this a cheap, quick and quirky dip to add to an aray of starter dishes or mezze.
Simply serve for dipping with pitta chips, breads, carrot or celery sticks, etc.

Ingredients

 to make 2 small tubs
BASIC RECIPE For lemon and coriander version:

1 cup dried chick peas, soaked overnight in cold water. 

OR 1 tin of cooked chick peas, although this will give a less crunchy texture to the final product.

½ onion, finely chopped

3 cloves garlic, crushed

2 tbsp freshly chopped coriander or 1 tbsp dried coriander

2 tbsp lemon juice or 1 freshly squeezed lemon & finely grated rind.

1 tbsp sugar

2 tbsp tahini paste

2-3 tbsp plain soya yoghurt

salt and pepper

Method

Cook the chick peas in enough water until they are semi-cooked (20-25 min?)

Pre-fry the onion & coriander for a few minutes.

Place all the ingredients in a blender (not a liquidizer because the mixture will be too dry & burn it out). Blend until almost smooth, & season to taste.

Variations

The above is a classic lemon & coriander version, but you may like to add something different.

Sundried tomatoes & basil - substitue the coriander for basil and add in half a cup of sundried tomatoes, chopped finely and then pureed or stirred into the dip.

Red Pepper - simply chop a whole red pepper up and fry with the onion.

Pesto - add a heaped tbsp of either green or red pesto for this great flavour! 

Crunchy Broccoli & Celery Salad

I learnt how to make this when I lived with my wonderful host family in Idaho, and we often had it with barbequed steak or fish. I have made a few variations - feel free to do so yourself!  One note of caution - dont try making it with frozen broccoli, it will be too soggy.

Ingredients

2 heads of fresh broccoli, cut fairly small

4 sticks of celery, sliced into 1/2 cm pieces

1/2 large red onion (white will suffice if not available)

1 tsp sugar

salt and pepper to taste

2 tbsp plain soya yoghurt, or (if you are not dairy intolerant - normal greek yoghurt or creme fraiche / sour cream will work). 

1 tbsp mayonaisse

For meat version: 3 thin rashers of bacon, chopped finely and fried until crispy, then set aside to cool on kitchen paper.

For vegetarian version: 2 tsbp salted chopped nuts. I prefer walnuts or pecans, but you can use whichever you like. You can also add some dried raisins or cranberries if you wish. 

Method 

Boil some water in a pan and steam the broccoli for about 3 minutes. You still want it crunchy but not completely raw. drain and allow to cool.

Finely chop the onion and fry in a little oil or butter until brown and add this to the broccoli.

Add the chopped celery and mix these all together with either the bacon or the nuts.

For the dressing, mix together whichever yoghurt you are using with the mayonaisse, salt and pepper, and sugar. You can also add some fresh parsley if you like.

Mix the dressing into the salad ingredients and chill until ready to serve. 

Finger-Lickin Lentil Loaf

View the video for making this at http://www.youtube.com/watch?v=Bx393QMF5p4
This recipe has made lentils a bit of a hit amongst my vegan and meat eating friends!  lentils do not have to be bland, boring and smelly. Browse my blog for future lentil recipes as well as some for chick peas and other pulses. Most recipes are wheat and dairy free, often vegetarian or vegan, or I will tell you how you can adapt them for whoever you are cooking for who may have intolerances or allergies. 

I often don't exactly weigh my ingredients but here are the standard amounts! You can adjust them to your taste of course. 

Ingredients

2 cups red lentils

1 tsp salt

1 pint vegetable stock (a cube dissolved in boiling water) 

1 finely chopped onion

1 finely chopped orange or red pepper (optional)

1 large grated carrot

2-3 stalks celery

2 cloves garlic

1/2 cup oats (optional)
2 tbsp of tomato puree or 1 cup of passata

1 egg, beaten
Freshly chopped basil or parsley

fresh ground pepper

Red lentils don't need to be soaked overnight like some other pulses. Simply place the lentils, salt and stock into a pan and boil for approx 25 minutes until they are soft. Soon after they have come to the boil you will need to scoop the froth off the top and maybe top up the water a little. Set aside when cooked.

Grease a loaf tin with butter or oil, and line with greaseproof paper. Preheat the oven to 180 C (360 F, or Gas mark 5).

Heat a little oil in a frying pan and fry the onion, celery, garlic and pepper (if using).

Add some freshly chopped herbs (basil,or parsley) 1/4 tsp mace, 1/4 tsp cayenne pepper, and mix into the cooled lentils with the vegetables, tomato puree/passata and grated carrot.
If the mixture is quite moist, add some oats to thicken it into a cake-type texture, Then add the beaten egg to help to bind the mixture, and season with pepper.

Spoon into the loaf tin. Bake in oven for approx 30 mins. (Often half way through cooking I will cover the loaf with foil to avoid the outsides burning) It is cooked when you insert a knife and it comes out clean, and is slightly shrunken from the edges of the tin.

This can be sliced and served hot - with vegetables and gravy or a tomato based sauce, or serve cold with salads. The slices can even be wrapped up for a snack or picnic.

Note: I often make the above in a bulk and make 2-3 lentil loafs as they can easily be frozen or passed onto appreciative friends. You can also add a variety of flavours and vegetables, for example substitute the peppers and tomato for mushroom and beef stock. Or omit the celery if you don't like it much, although it does add a lovely texture.