Suzanne Heyd from London said:
If food wasnt avaiable so cheaply and readily ( but at what real cost) to many in this country, perhaps more thought... More
If you have veggies coming to your party, they will love these; for a more substantial snack they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own
Prep time: 15 min Cook time: 25 min
Makes 16 falafel
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
For pastry making or to thicken sauces, soups, stews and casseroles.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
For the Mint, Yoghurt and Cucumber Dip
Greek yoghurt is good for adding to curries or making quick dips.
Choose fruit yoghurts for quick puddings for the children.
Good for sandwiches and dressings
Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
To make the Mint, Yoghurt and Cucumber Dip
To freeze ahead: Complete the recipe up to the end of step 2. Cool and pack into an airtight container for up to 6 months.
To use: Place the falafel on a baking sheet and warm in the oven at 180°C (350°F) mark 4 for about 10 minutes or until piping hot.