Recipes > Turkey and bubbles cress falafel
Turkey and bubbles cress falafel
Ingredients
Method
- 1 tin of chick peas drained and washed and allow to dry
- 200 g broad beans blanched and de podded
- 200 g cooked turkey breast diced
- ½ teaspoon baking powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon harrisa paste
- 20 g bubbles cress chopped roughly
- 1 teaspoon only of a mixture off – all spice , ginger and nutmeg and cinnamon
- 1 small red onion peeled and finely chopped
- 2 large cloves of garlic peeled and finely chopped
Serves four
Place all ingredients in a blender and mix until it is part blended but still has texture and add chick pea (gram) flour to slightly dry the mixture soi it is ready to form into balls
Season with salt and pepper and do a tester ball of falafel in the deep fat fryer and allow to cook test it holds before balling all the mixture
To cook…
Deep fry the falafels once balled ready the balls should be about the size of a ping pong ball or smaller no larger
This mix should take around 2- 3 mins to cook