Falafel with tomato and cavolo nero saucePosted on: 08 January 2020 by 50connect editorial
Deliciously spicy and rich in iron, here's a simple vegetarian supper that is a reassuringly heart alternative to the new year, new you fad diets.
This recipe for Falafel with tomato and cavolo nero sauce is an illustration of how good, healthy food can be put together in under 40 minutes.
Whatsmore, you don't have to be a vegan evangelist to appreciate its simplicity or the positive impact it can have on your pocket.
Prep: 15 minutes
Cook: 20 minutes
200g pack shredded Cavolo Nero
2 tbsp olive oil
1 large onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
400g can chick peas, drained
2 tbsp plain flour (25g)
2 x 400g cans chopped tomatoes
300ml vegetable stock
Serve on a bed of couscous.
Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve the saucepan.
Meanwhile, heat half the oil in a large frying pan and fry the onion for 4-5 minutes until golden, tip half into the saucepan and set aside.
Add the spices to the onion in the frying pan and cook for 1 minute. Transfer to the bowl of a food processor with the chick peas, 50g cooked cavolo nero and the flour. Season and blitz to give a coarse paste. Divide into 12 balls with damp hands and flatten slightly.
Add the chopped tomatoes and stock to the saucepan, bring to the boil and simmer for 10 minutes until thickened. Stir in the remaining cavolo nero and cook for a further 3 minutes, season.
Heat remaining oil in the empty frying pan and fry the falafels for 3 minutes each side or until golden.
Serve the falafels with the tomato sauce and couscous.
Great served with pasta instead of couscous. Try adding chilli flakes to the falafels for an extra kick.
For a gluten free version use gluten free vegetable stock
Recipe created by Discover Great Veg.
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