5 oz - Chili Jam (see below- or use store bought)Falafel (see below) Hummus (see below) Flatbreads (See below or use store bought)
1/4 cup - fresh baby spinach or field greens
pickled onions flat leaf parsley for garnish- optional
- Make the Chili Jam first and leave it bubbling away while you prepare the rest of the meal | Clean out the food processor
- Next, make the Falafel and set the first batch frying } Keep making them in batches until they are all cooked, transferring them to a sheet pan with a kitchen towel over the top in a 170F oven to keep warm while you finish other jobs | Clean the skillet and food processor
- Make your Hummus
- Clean the work surface and dust it liberally with flour | Make and then cook the flatbreads
- Pick the flat-leaf parsley leaves, discard the stems and chop the leaves
- Place a Flatbread on a square of foil or parchment paper | Spread a generous layer of Hummus over the flatbread | Dollop over big spoonfuls of Chili Jam | Place 4 Falafel balls in a line across the middle of the flatbread and squish them a little bit with your fingers | Top the line of falafel balls with a few fresh spinach or salad greens, some pickled onions, and flat-leaf parsley | Roll up the wrap tightly and secure the top and bottom with more foil or parchment paper.
- Tear open and eat
1 tsp - crushed red pepper flakes (add extra if you like it spicy)
3 3/4 cups - plain flour- plus extra for dusting
1 1/2 tsp - salt
17 oz - soy yogurt
- To make the dough, put the flour and salt in a large mixing bowl and stir to combine | Make a well in the center and spoon in the yogurt | Combine with your hands to form a dough, making sure you incorporate all the flour | Tip onto the floured work surface and knead for a couple of minutes to bring the dough together (keep flouring the work surface and your hands to stop the dough sticking)
- To make 4 thick flatbreads, divide the dough into 4 equal pieces and roll each one out to a circle 1/16-1/8 inch thick and the size of a dinner plate (or just a little smaller than your biggest skillet), adding more flour to the work surface as required | (To make 8 thinner ones, divide the dough into 8 and roll out to about a 1/16-inch thickness)
- Put the pan over medium-high heat until hot | Carefully roil one of the flatbreads onto the rotting pin and transfer it to the par) | Cook for 2-3 minutes on each side | Repeat with the remaining flatbreads
- Makes 4 thick flatbreads or 8 thinner flatbreads
2 - (14oz) cans chickpeas
2 - small red onions
3 - garlic cloves
1/2 oz - cilantro
1/2 oz - fresh flat-leaf parsley
3/4 cup - all purpose flour
2 tsp - salt
1 tsp - ground cumin
1/2 tsp - black pepper
1 1/2 tbsp - harissa paste
1/2 - lemon
olive oil- for frying
- First get all your ingredients prepped | Drain the chickpeas, saving the water (aquafaba) for something else | Peel and roughly chop the red onions and garlic | Pick the leaves from the cilantro and parsley, discard the stems, and roughly chop
- Now make the falafel mixture | Put all the ingredients except for the oil and lemon in the food processor | Squeeze in the lemon juice, catching any seeds in your other hand | Blitz to a thick paste
- Using wet hands, divide the batter into 16 and roll into balls about 1 1/4 inches in diameter
- Put the skillet over medium-high heat and add enough olive oil to cover the bottom of the pan | Once the oil is hot, carefully add the falafels and cook for 5-7 minutes, until golden all over and cooked through, turning regularly for even cooking (you may need to do this in batches) | Transfer to paper towels to drain before serving
- I sometimes get the falafel crispy enough on the outside and then bake them to ensure they are cooked all the way thru
2 - red bell peppers
3 - fresh red chilies
1/4 - of a Scotch bonnet chili- optional
1/2 inch piece - of ginger
2 - garlic cloves
1/4 - (14.5oz) can of diced tomatoes
1 cups - superfine sugar
1/4 cup - red wine vinegar
- Start by getting your veg prepped: Cut the bell peppers in half and cut out the stems and seeds, then roughly chop | Rip the stems from the chilies, cut them in half lengthwise, and remove the seeds if you prefer a milder jam, then roughly chop | Peel the ginger by scraping on the skin with a spoon and roughly chop | Peel and roughly chop the garlic
- Put the chopped ingredients into the food processor and pulse to finely chop
- Tip the chopped vegetable into the saucepan and add all the rest of the ingredients | Put over high heat and bring to a boil | Use a spoon to remove any scum that rises to the surface | Simmer for 70-90 minutes, stirring occasionally to prevent, sticking, until really thick | Transfer to a sterilized jar, put a lid on and leave to cool | Once opened, keep in the fridge and use within a month
- This recipe was actually quadrupled, but that made about 4 jars of chili jam. Seemed excessive to me..
1 can - (15 oz) chickpeas
2 - small garlic cloves
2 tbsp - tahini
3/4 tsp - salt
1/4 cup - water
2 1/2 tbsp - lemon juice
2 tbsp - olive oil
- Drain the chickpeas
- Peel the garlic
- Put all the ingredients into the food processor
- Whizz to a smooth paste and serve
- A good rule of thumb when making hummus is to process the ingredients for 4 minutes total. 2 minutes, scrape down the sides of the food processor, then put it on for another 2 minutes. This will make your hummus nice and creamy
1 - garlic clove
1/2 tsp - sugar
1/2 tsp - salt
7 tbsp - clear vinegar (e.g.- white wine or rice)
1 - medium red onion
- Peel the garlic, cut it in half, and put it in a bowl
- Add the sugar, salt, and vinegar and stir to dissolve
- Peel and thinly slice the onion and put the slices in a colander over the sink
- Pour boiling water over
- Drain and add to the bowl
- Stir and mix and let sit for at least 30min