falafel balls and spaghetti (vegan) (gluten free)
falafel balls and spaghetti
falafel balls:
1 can chick peas
2 tbsp tahini
paprika
chilli powder
brown onion
pepper
chickpea flour
2 cloves garlic
super easy sauce:
1 red onion
3 tomatoes
1 clove garlic
handful mushrooms
1/2 can tomato soup
method:
crush the chick peas, mince the garlic, finely chop the brown onion, then mix all felafel ingredients except the chick pea flour together. Slowly add the chick pea flour until the mixture is of a consistency that you can roll it into balls, but still kind of sticky. Roll into balls, lightly flour in remaining chickpea flour. Makes about fifteen balls (don't make them too big). Lightly fry in a wok until golden in a tablespoon or two of oil, three or four at a time, then bake at 160C for twenty minutes, turning halfway.
This frying-baking method is one my mother taught me years ago, it allows what you are cooking to be crispy but well-cooked.
Whilst the falafel balls are baking, put some water (followed by fettucine pasta) on to boil. Roughly chop the red onion and the garlic, lightly fry until onion is translucent, then add the tomatoes (also roughly chopped) and the tomato soup, and any herbs you might like to add. Let simmer lightly for ten minutes, then add the mushrooms, again roughly chopped. Put the lid on, leave to simmer until the pasta and the falafel balls are ready. Serve the falafel balls on the pasta, covered by the sauce. I suggest only three or four balls though, they're pretty filling.
I didn't laugh once whilst writing this post.
falafel balls:
1 can chick peas
2 tbsp tahini
paprika
chilli powder
brown onion
pepper
chickpea flour
2 cloves garlic
super easy sauce:
1 red onion
3 tomatoes
1 clove garlic
handful mushrooms
1/2 can tomato soup
method:
crush the chick peas, mince the garlic, finely chop the brown onion, then mix all felafel ingredients except the chick pea flour together. Slowly add the chick pea flour until the mixture is of a consistency that you can roll it into balls, but still kind of sticky. Roll into balls, lightly flour in remaining chickpea flour. Makes about fifteen balls (don't make them too big). Lightly fry in a wok until golden in a tablespoon or two of oil, three or four at a time, then bake at 160C for twenty minutes, turning halfway.
This frying-baking method is one my mother taught me years ago, it allows what you are cooking to be crispy but well-cooked.
Whilst the falafel balls are baking, put some water (followed by fettucine pasta) on to boil. Roughly chop the red onion and the garlic, lightly fry until onion is translucent, then add the tomatoes (also roughly chopped) and the tomato soup, and any herbs you might like to add. Let simmer lightly for ten minutes, then add the mushrooms, again roughly chopped. Put the lid on, leave to simmer until the pasta and the falafel balls are ready. Serve the falafel balls on the pasta, covered by the sauce. I suggest only three or four balls though, they're pretty filling.
I didn't laugh once whilst writing this post.