Ingredients
Method
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Chickpeas canned, rinsed, drained & dried 1 kg
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Onions, medium, finely chopped 2 x
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Ground cumin 40 g
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Ground coriander 40 g
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Parsley, finely chopped 50 g
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Plain flour 150 g
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Egg whites 2 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 ml
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Water 1200 ml
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Steamed greens, to serve
Preparation
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Method
- Place chickpeas in a blender or food processor until roughly chopped. Add onion, KNORR 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 400ml 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 800ml 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.