Simple Sliders!

The sunshine has departed from the emerald isle but the atmosphere is still one of a summer time vibe. You see Ireland are competing in the UEFA Championships and Irish football fans really know how to bring a smile to faces, even if it’s raining. YouTube is already brimming with sing-song session clips direct from Paris. My sister called over for our first Meatless Monday in quite a while and this coincided with Ireland’s first match. They drew 1-1 with Sweden but Ireland’s efforts in this game were so outstanding that it’s left us all hopeful of better results to come. Here’s hoping!

To mark the occasion I made my sister’s favourite thing to eat, and the thing that helped her open her mind to new foods, vegan foods…the falafel. I made delicious, traditional falafel with roasted garlic tahini sauce and curly fries. Click here to find out how to make curly fries and here to see how to make the roasted garlic tahini sauce.

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What you’ll need: (makes about 20 falafel burgers)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)
  • mini slider buns

Method:

  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium-sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batches. Cook for a couple of minutes on each side until golden brown before drying off on kitchen towel.
  6. Place a burger onto a lightly toasted bun and dress accordingly. I’ve used pickled gherkins, roasted garlic tahini sauce, tomato and fresh wild rocket leaves.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

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