Recipe – Super spicy falafel, meatballs and copious amounts of salad

Although Mr B was slightly of the opinion that I was trying to kill him – after making a SERIOUSLY hot South Indian potato curry earlier in the week – with my second intensely heated dish of the week, it was actually delicious and a meal I would definitely recommend!

I’m not sure how many of you, like me, have been watching the new series of Masterchef? I’m a serious Masterchef nut, I watch all the versions including professional, celebrity and real…I even watch Australia (well, every other episode – why is it SO long as a series?!? And I really didn’t like the winner) but I still managed to miss the beginning of the new series 😦 It’s what comes with no longer watching adverts I guess…we missed the first episode of Hustle too…anyway, I digress! So Masterchef, what I have seen of it, has inspired me to get back into cooking a few new things…or new varieties of old things. Hence this recipe!

So with no further ado, the delicious recipe…

Super spicy falafel, minted meatballs, yoghurt dip, chopped salad and grilled pitta

Serves 2 (with a nice amount of leftovers for lunch the next day!)

Ingredients

For the falafel:

  • 1 tin chickpeas, drained and rinsed
  • 2 garlic cloves, peeled
  • 1 red chilli (maybe don’t use a birdseye though like I did!)
  • Juice of 1 lemon
  • 2 heaped tsps tahini
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp ground black pepper
  • sesame seeds for rolling

For the meatballs:

  • 150g pork or turkey mince (I’m unsure as to which mine was!)
  • 5 tbsps chappatti/gram flour (though plain flour would work)
  • 1/2 tsp ground cinnamon
  • 1/2 white onion, roughly chopped
  • 2 tsps mint sauce
  • 1tsp salt
  • 1tsp ground black pepper
  • extra flour for rolling

For the yoghurt dip:

  • 1/2 – 1/3 tub of plain yoghurt
  • 2 tsp mint sauce
  • 1 tsp good quality olive oil
  • salt and pepper

For the chopped salad:

  • 1/2 red pepper
  • 1 little gem
  • 1/4 of a cucumber
Pack of wholemeal pitta breads

Method

  1. Preheat the grill (I have a super rubbish oven so I guestimate the temp – maybe 200?). You need to make the falafel and meatball mixtures first…
  2. Falafel – in a small blender put all the falafel ingredients – leaving out the sesame seeds. Whizz up until everything’s smooth and you’ve got no lumps of chickpea – I like to shake the blender whilst it’s whizzing to get all the bits out of the corners…though I’d make sure you have  a good grip on it… 😉

    Falafel mix, ready for rolling into balls

    Falafel mix, ready for rolling into balls

  3. Put this is a bowl and check the seasoning. Rinse out the blender.
  4. Meatballs – in the blender put all the meatball ingredients (except the extra flour) and whizz until all smooth. put the mixture in a bowl, if it’s still quite runny (it wants to be starting to ‘bind’ at this point), add a little more flour.

    Pork/turkey meatball mix, ready for rolling

    Pork/turkey meatball mix, ready for rolling

  5. You know want to roll both the falafel and meatballs into small balls (think ping pong size) – rolling the falafel in the sesame seeds and the meatballs in the flour – alternatively you could throw sesame seeds everywhere as I did!

    Falafel ready for the oven

    Falafel ready for the oven

  6. Put all the balls on baking trays, ready for being grilled.
  7. Put the falafel under the grill for 10 minutes, turn and cook for another 10. Take out and replace with the meatballs. Cook the meatballs for the same time – 10 minutes one side, then 10 on the other. Put the falafel and meatballs on a big platter and put at the bottom of the oven (leaving the grill on) to keep warm.
  8. Whilst these are cooking, prepare the yoghurt dip and the salad.
  9. Dip – all you need is to bung all the ingredients in a bowl and mix – super simple 😉

    Yoghurt dip

    Yoghurt dip (with a little Betty)

  10. Salad – chop all the ingredients into roughly 1cm square chunks – though being precise is in no way essential. Toss together and put in a bowl.
  11. You are now ready for the pitta, I did 2 per person but Mr B looked at me like I was starving him and had 3…maybe, I might have joined him 😉 Anyway, put however many pittas you are having on a baking tray and bung under the grill for 3-5 minutes, turning after 2.
  12. Put the pittas on the serving platter with the meatballs and falafel and serve it all together.
Spicy falafel, meatballs with yoghurt dip, chopped salad and grilled pitta (plus fire)

Spicy falafel, meatballs with yoghurt dip, chopped salad and grilled pitta (plus fire)

N.B. A large glass of red wine and open fire seriously improve your enjoyment of this dish!

P.S. Who’s your favourite Masterchef contestant? The crazy Japanese lady is HILARIOUS! 🙂

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