A tasty and satisfying vegetarian lunch, these Middle Eastern Style Marrowfat Falafels are crispy and golden on the outside, and deliciously moist on the inside. The falafels themselves can be made in just a few simple steps and we recommend serving them with this homemade mango chutney, which is full of sweet tangy flavour.
You’ll need some of these!
Give them a try, they’re pealicious!
Middle Eastern Style Marrowfat Falafels
Ingredients
For the falafel:
300g drained Marrowfat Peas
250g canned chickpeas
150g rice flour
100g diced red onion
20g chopped red chilli
20g tahini paste
50ml rapeseed oil
10g chopped coriander
2g cumin seeds
25ml lemon juice
1.5g ground cinnamon
8g garlic puree
20g ginger puree
4g salt
Lemon zest
For the chutney:
300g chopped mango
100g diced red onion
2g nigella seeds
75g brown sugar
10g chopped red chilli
10g white wine vinegar
5g salt
10g ginger puree
Method
- Mix together all of the falafel ingredients in a bowl and then blend until smooth. Portion into 40g balls and then chill in the fridge.
- While the falafels chill, it’s time to make the chutney. Fry the onions and salt in a non stick pan until soft, then add all of the other ingredients.
- Cook on a low heat until the mango is soft and the ingredients have come together into a chutney consistency – this should only take about 20 minutes. Cool the chutney to room temperature.
- While the chutney is cooling, remove your falafels from the fridge and heat enough vegetable oil to deep fry them to 180oc.
- Fry the falafels in the hot oil and fry in batches until golden brown, drain off any excess oil onto kitchen paper. Place falafels in a pile with a bowl of the mango chutney to dip into or serve in flatbreads with the mango chutney and crisp herb salad.
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
