Ingredients
Method
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Chickpeas canned, rinsed, drained & dried 1.0 kg
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Onions, medium, finely chopped 2.0 x
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Ground cumin 40.0 g
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Ground coriander 40.0 g
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Parsley, finely chopped 50.0 g
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Plain flour 150.0 g
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Egg whites 2.0 x
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Salt and cracked black pepper
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Oil, for shallow frying
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Oil, extra 30.0 ml
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Water 1200.0 ml
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Steamed greens, to serve
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Garlic puree 30.0 g
Preparation
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Method
- Place chickpeas in a blender or food processor until roughly chopped. Add onion, garlic puree, spices, parsley, flour and egg whites and season well. Process until fully combined.
- Roll mixture out into small discs and chill for 30 minutes.
- Heat oil in a large pan over medium heat and shallow fry the mixture discs until golden brown and crisp on the outside. Drain on paper towel. Keep warm.
- Heat extra oil in a large pan over medium high heat. Add mush rooms and cook for 6-8 minutes until golden. Remove from pan and keep warm.
- Bring 400 ml of water to the boil in the same pan and add KNORR Golden Roast Gravy. Whisk until gravy is smooth and thickened then return mushrooms to the pan.
- Bring 800 ml water to the boil. Turn off heat, sprinkle in KNORR Instant Sweet Potato Mash Mix and whisk until smooth.
- Divide falafels between serving plates with the sweet potato mash. Spoon over mushroom sauce.
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To Serve
Serve with steamed greens.
