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Chickpea and Lamb Falafel


  • For the lamb falafel

  • For the hummus

  • For the watercress salad


  • For the lamb falafel:

  • 1.

    Heat some olive oil in a large frying pan.

  • 2.

    Put all of the ingredients in a food processor and blitz to a smooth paste.

  • 3.

    Shape the mix into small patties and flatten out slightly.

  • 4.

    Fry the falafels for 2 to 3 minutes on each side or until cooked through.

  • For the hummus:

  • 1.

    Put all of the ingredients in a food processor and blitz until smooth.

  • For the flatbread:

  • 1.

    Pre-heat a large frying pan.

  • 2.

    Put the flour and salt in a large bowl and mix to combine.

  • 3.

    Add the water a little at a time, mixing all the time with your hand until you have a dough and there is no flour left in the bowl.

  • 4.

    Transfer to a floured surface and knead until the dough becomes elastic.

  • 5.

    Put back in the bowl and cover with a damp tea-towel.

  • 6.

    Leave for 10 to 15 minutes to rest.

  • 7.

    Transfer the dough back to a floured surface and knead again.

  • 8.

    Roll out into a long sausage shape and cut off 2cm discs.

  • 9.

    Roll each disc into a ball then flatten and roll out with a rolling pin until you have a flat round disc.

  • 10.

    Cook the breads in a dry frying pan until golden and starting to bubble up on each side.

  • For the watercress salad:

  • 1.

    Put the watercress in a large bowl and dress with the lemon juice and oil.

  • 2.

    Mix well to make sure well coated.

  • To serve:

  • 1.

    Serve the patties on a bed of the salad with the hummus and flatbread.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Chickpea and Lamb Falafel.


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Posted by bettiebitesReport
My falafels fell apart and my hummus wasn't creamy. I don't see what I could have done differently either.
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