foody

Ingredients

• 200g can of chickpeas

• 1 med onion (finely chopped)

• 2 garlic cloves (crushed)

• 2 tsp ground coriander

• 2 tsp ground cumin

• Small pack of flat leaved parsley (chopped)

• 2 rounded tbsp plain flour

• 2 tbsp vegetable oil

• 100g houmous

• 4 burger buns (cut in half)

• Watercress (to serve)

Method

1) Drain, rinse, & and dry the chickpeas thoroughly, then tip into the bowl of a food processor, and pulse until lightly broken up into a course like crumb.

2) Add the onion, garlic, spices, parsley, flour and some seasoning and continue to pulse until combined.

3) Using your hands gently form the mixture into 4 patties, about 10cm in diameter and 2 cm thick.

4) In a large pan, heat the oil and fry the falafels on each side for 2-3 mins, or until golden, (you may need to do this in batches.)

5) Lightly griddle the burger buns on the cut side in the griddle pan, (or toast under the grill.)

6) Spread one side of each bun with houmous, top with a falafel burger, and a handful of watercress, then pop the remaining bun on top.

Ingredients

• 275g cauliflower florets

• 2 eggs

• 100g mozzarella (grated)

• 3 garlic cloves (crushed)

• 1 ½ tbsps flat leaf parsley (finely chopped)

Method

1) Process the cauliflower in batches into rice size pieces, place into a microwave safe bowl for 7 mins until tender.

2) Pre-heat oven 220c/200c fan.

3) Line a large baking tray with baking paper.

4) Combine eggs, mozzarella, garlic, & parsley, in large bowl, add cauliflower.

5) Season and stir to combine.

6) Spoon onto the baking tray into a 17cm x 28cm rectangle using a spatula.

7) Bake for 25 mins till golden.

8) Transfer to board, stand for 5mins, cut to required use.

Ingredients

• 3 cups of chilled leftover mashed potatoes

• 2 to 3 cups grated cheddar cheese

• 2 tbsps chopped salad onions (green + white parts)

• 1 egg (lightly beaten)

• 3 tbsps all purpose flour

• Vegetable Oil

• Sour cream

Method

1) In a large bowl, sir the mashed potato, cheese, the salad onions, egg and 3 tbsps of flour, until combined.

2) Divide into 12 portions, and roll into small balls, and flatten into pancakes about ½ inch thick.

3) Place the remaining ½ cup of flour in a shallow dish, and coat each of the pancakes.

4) Heat 3-4 tbsps of vegetable oil in a pan, over a med heat. (add enough to coat the bottom of the pan.)

5) Fry the pancakes in batches, until golden brown, & crispy on both sides (3-4 mins, add more oil to pan if needed.)

6) Transfer to kitchen towel, salt & pepper to taste.

7) Serve with sour cream, or more chopped salad onions.

Ingredients

• 400g can of chickpeas, (drained and rinced)

• 2 large eggs

• 1 tbsp full-fat milk

• 4 tbsp plain flour

• 1 tsb baking powder

• Bunch spring onions, ( ½ chopped / ½ sliced lengthways)

• 4 tsp harissa

• 3 tbsp sunflower oil

• 2 courgettes (thinly sliced)

• 200g pack feta cheese (crumbled)

• Small bunch mint leaves

• 150ml natural yogurt (to serve)

Method

1) Blitz half of the chickpeas in a food processor until smooth

2) With the motor running add the eggs and milk, then sift in the flour and the baking powder.

3) Process until you have a lump-free batter.

4) Fold in the whole chickpeas, and the chopped spring onions.

5) Season and add half the harissa.

6) Heat half the oil and fry the courgettes in batches until golden (keep warm in a low oven)

7) Heat a little more oil and cook 2 tbsps of portions of the fritter mix in batches, for a couple of mins, until you see bubbles appear, then flip over and cook on the other side until golden. (keep warm with the courgettes)

8) Toss together the courgettes, feta, mint, and sliced spring onions.

9) Divide between 4 plates and top each with 2 fritters, and a dollop of yogurt swirled with the remaining harissa.

Ingredients

• 1 courgette (trimmed & thinly sliced lengthways

• 2 tsp harissa paste

• 2 tsp olive oil

• Small handful broad beans (fresh of frozen)

• 2 tbsp houmous

• 1 spring onion (finely sliced)

• 1 tsp tahini paste

• Small garlic clove (crushed)

• Squeeze lemon juice

• 1 tbsp Greek-style yogurt

• 1 lge wholemeal pitta bread

Method

1) Toss the courgette slices in the harissa and olive oil, and season.

2) Cook on a hot griddle pan for 2 mins each side or until tender.

3) Transfer to a plate and set aside.

4) Cook the broad beans in boiling water for 2 mins, drain under cold water, then slip them out of their outer skins.

5) Put the broad beans, houmous, spring onion in a small bowl and mix to combine

6) In another bowl, mix the tahini, garlic, lemon juice and yogurt.

7) Toast the pita and split to create 2 pockets.

8) Spoon the houmous mix inside each pocket, followed by the courgette slices and drizzle on the yogurt mixture

Ingredients

• 3 slices granary bread

• 1 large handful of watercress

• 1 carrot (peeled & coarsely grated)

• Small squeeze of lemon juice

• 1 tbsp olive oil

• 2 dsps reduced fat houmous

• 2 tomatoes (thickly sliced)

Method

1. Toast the bread

2. Mix the watercress, carrot, lemon juice, and olive oil together.

3. In a small bowl spread the houmous over each slice of toast.

4. Add on 1st slice with the watercress & carrot salad.

5. Add on top the next slice with the tomato.

6. Add the final slice with the houmous side down

7. Press down

Ingredients

• 1kg 2 ¼ lb small pickling onions/shallots (peeled)

• 20g/ 1oz salt

• 1tsp dried chilli flakes

• 1l/ 1 ¾ pt malt vinegar

• 180g/ 6 oz granulated sugar

Method

1. Put the onions/shallots in a large bowl with the salt and mix together, cover and leave overnight.

2. Rinse well in cold water, and allow to dry as much as possible.

3. Pack the onions into sterilised jars.

4. Put the vinegar, chilli flakes, and sugar into a pan, slowly bring to the boil to dissolve the sugar.

5. Pour the vinegar over the onions, and seal the jars.

6. Store in a cool dark place for two weeks before eating.