Ben's been experimenting in the kitchen again and is much enamoured with his lamb and roasted squash falafel mixture - try it and see.
Ingredients - serves 4-6
75g minced lamb
1 red onion, peeled & finely chopped
1 clove garlic, crushed & finely chopped
150g squash, peeled, seeded & cut into 2cm dice
50g chard
50g cooked chickpeas
4 tbsp olive oil
pinch of allspice
1
tsp ground cumin
1 tsp salt
1 tbsp Riverford sweet chilli sauce
3 tbsp lemon juice
220ml Riverford Dairy milk
100g chickpea flour
sunflower oil for frying
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Method
1 Roast the squash for 15-20 minutes to tender, mash and set aside. Sweat the onion, garlic, cumin and allspice in a tablespoon of olive oil for 5 minutes to soften, set aside. Fry off the minced lamb for 5 minutes, stir in the sweet chilli sauce and set aside. Blanch the chard in boiling water for a couple of minutes, drain and cool then squeeze out and finely chop, set aside.
2 Now bring the milk to simmering in a small saucepan and whisk in the chickpea flour a little at a time to avoid lumps, once you have a smooth paste add the remaining olive oil and the salt, continuing to stir with a wooden spoon for about 6-8 minutes until it balls (like choux pastry). This is the stuff that holds it all together. Remove from heat and allow to cool before mixing it together with the lemon juice and all the preprepared ingredients you've set aside, adding a little more chickpea flour if required.
3 Using your hands, form the falafels by pinching off enough mixture to roll into walnut sized balls and once done, arrange on a tray, cover with cling film and chill for a couple of hours. Pour enough oil into a pan sufficient to cover the falafel, heat to very hot (test with a small amount of mixture to check that it sizzles) then fry for 3-4 minutes in small batches until golden brown. Remove carefully witha slotted spoon and sit on kitchen paper to drain and remove excess oil. Serve with tabouleh, hummus, pitta and salad. |
