Perfect for those super hot days!
Something simple, yet full of flavour with barely any effort; this dish is perfect!
This recipe overall took around 30 to 40 minutes.
Equipment;
Chopping Board
Knife
Frying pan
Parchment Paper
Baking tray
1 Large mixing bowl
1 Small mixing bowl
Tongs
Spoon
Ingredients;
This serves 2 people
Falafel box mix - I highly recommend Al'Fez
1 Yellow Pepper - Sliced Thickly
1 Red Pepper - Sliced Thickly
4 - 5 Cherry Tomatoes - Halved
Handful of Rocket, Spinach, Pepper cress, Baby kale and Baby Chard
1/2 Beetroot - Sliced into matchsticks
Splash of Olive oil
Salt and Pepper
300ml Sunflower oil
Tahini Dressing
1/2 a jar Al'Fez Tahini
1/2 Lemon juice
2 Garlic cloves - crushed
60ml Cold water
1/2 tsp Salt
Firstly, turn the oven to 180C.
Start by slicing the peppers and tomatoes up, then placing them onto the baking tray.Give them a splash of oil and place in the oven for around 20 minutes until charred.
In the meantime, prepare the falafel as per the instructions, then set aside; do not cook yet! Now I haven't attempted to make falafel from scratch but keep yours eyes out for the future!
For the tahini, place all the ingredients into the small bowl and give it a really good mix, then slice the beetroot and place to the side.
Fill the frying pan up with oil and turn to a high heat. Whilst you are waiting for the oil to reach the desired temperature; this is the perfect time to get them ready. Falafel is best served in golf ball sizes.
BE CAREFUL THIS MAY SPLASH
Test to see if the oil is hot enough by placing a small amount of the falafel into the pan, it's ready if it sizzles. Once ready place all the falafel balls into the oil and turn the heat down to medium. Rotate the balls every minute to prevent burning.
Unlike me.
The peppers and tomatoes should be ready by now so turn your oven off, do not take them out until you're ready for them.
You can place the tahini in a small dish like I have or you could mix it in with the salad leaves its up to you. Serve it however you desire and ENJOY!
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