Ingredients
Method
-
Chickpeas canned, rinsed, drained & dried 1.0 kg
-
Onions, medium, finely chopped 2.0 x
-
Garlic puree 30.0 g
-
Ground cumin 40.0 g
-
Ground coriander 40.0 g
-
Parsley, finely chopped 50.0 g
-
Plain flour 150.0 g
-
Egg whites 2.0 x
-
Salt and cracked black pepper
-
Oil, for shallow frying
-
Oil, extra 30.0 ml
-
Water 1200.0 ml
-
Steamed greens, to serve
Preparation
-
Method
- Place chickpeas in a blender or food processor until roughly chopped. Add onion, garlic puree, spices, parsley, flour and egg whites and season well. Process until fully combined.
- Roll mixture out into small discs and chill for 30 minutes.
- Heat oil in a large pan over medium heat and shallow fry the mixture discs until golden brown and crisp on the outside. Drain on paper towel. Keep warm.
- Heat extra oil in a large pan over medium high heat. Add mush rooms and cook for 6-8 minutes until golden. Remove from pan and keep warm.
- Bring 400ml of water to the boil in the same pan and add Knorr Golden Roast Gravy. Whisk until gravy is smooth and thickened then return mushrooms to the pan.
- Bring 800ml water to the boil. Turn off heat, sprinkle in KNORR Instant Sweet Potato Mash Mix and whisk until smooth.
- Divide falafels between serving plates with the sweet potato mash. Spoon over mushroom sauce.
-
To Serve
- Serve with steamed greens.
