Week Four: Falafel with salsa

Pictures to follow.
Cost: approx. £1.50 per person
Serves 4
Ingredients
For the falafel
2 cans of chickpeas
2 onions, finely chopped
2 garlic cloves, finely chopped
5 large handfuls of parsley
1 dsp of rosemary
2 tsp ground coriander
1 tsp ground cumin

For the sauce
2 peppers, one red, one yellow
Sundried tomato paste
3 tsp brown sugar
1 tsp caster sugar
White wine vinegar
1 carton creamed tomatoes

Method
Drain the chickpeas then blitz in a food processor (if you have one) until coarsely ground. If you don't have a food processor, mash the chickpeas with a fork.
Add the rest of the falafel ingredients and blitz again until smooth. Put to one side while you make the sauce.

Chop the peppers into 1 - 1.5 cm squares. Chop the onions roughly and add with the peppers to a pan with a tablespoon of oil and fry. Add the sugar and continue to fry until softened. Add the remainder of the ingredients (sundried tomato to taste) and cook until hot and completely mixed.

Heat 2 tbs of oil in a frying pan. Shape egg sized amounts of falafel mixture into flattened rounds. Place them carefully into the pan and fry until golden underneath. Flip and repeat. *Warning! They are fragile!*. Continue until all cooked then serve with the sauce, bread rolls and salad.