Crumpets with Falafels
We're so hip, it's starting to hurt!
And if you can master the falafels, it really doesn't get much easier than this.
| Preparation: 15 minutes | Serves: 8 crumpets |
| Cooking: 10 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Packet of falafel mix | 150g | 5.25 oz |
| Cold water | 170 ml | 6 floz |
| Vegetable oil | 750ml | 26 floz |
| Iceberg lettuce (shredded, core removed) | 1 | 1 |
| Large cucumber (cored and sliced) | 1/2 | 1/2 |
| Cherry tomatoes (halved) | 20 | 20 |
| Coriander leaves (finely chopped) | 30g | 1 oz |
| Pickled chillis (finely chopped) | 5 tbsp | 5 tbsp |
| Tahini paste | 5 tbsp | 5 tbsp |
| Water | 125ml | 4.4 floz |
| Lemon juice | 1/2 lemon | 1/2 lemon |
| Garlic cloves (peeled and put through a garlic press) | 4 | 4 |
| Salt and pepper | More than you might | at first imagine |
METHOD
- We have tried making falafels from scratch - and candidly found it a bit of a palaver. If you're busy bees like us, the falafel mix comes out just fine.
- Follow the instructions on the packet - which involves mixing powder with water and leaving to stand, which should be within almost everyone's capabilities.
- Form the falafel mixture into balls a little smaller than golf balls and deep-fry them in medium-hot oil for a couple of minutes. You want to get them nice and crispy, but it's easy to burn them if the oil is too hot.
- Put the cooked falafels in an oven pre-heated to 100 Centigrade (210 Fahrenheit) to dry off for 5 or 10 minutes, then remove to cool.
- (Once the oil is cool, you can sieve into a bottle and use again a few times).
- Combine the ingredients in a large bowl.
- Combine the ingredients in a jug.
- Cut the falafels into quarters and add to the salad. Add the dressing and mix well. We've probably overdone the volume of dressing, but the salad mixture is going onto dry crumpets so needs to be moist.
- Spoon on and have yourself a falafelin' good time.
