Kit’s Chutneys Falafel Chutney (Plant Based)

Kit’s Chutneys Falafel Chutney (PB)

Using both Kit's Peanut and Red Chutneys

Equipment needed:

Sauté/Frying Pan for frying the Falafels, another for making the chutney although a pot can be used, mixing bowl and ideally a stick blender, food processor (blade attachment) or liquidiser.

Ingredients for the Falafels (enough for 4-6 portions) 

2 tins chickpeas – drained (keep the juice to make a meringue in your spare time)

1 white onion – finely diced (little cubes)

1 red onion – finely diced (little cubes)

2 tsp freshly crushed garlic

2 tsp ground cumin

2 tsp ground coriander

2 tbsp fresh coriander – finely chopped

1 tbsp fresh mint – finely chopped

2 tbsp gram  flour (plain flour will work too)

1 tsp Chana Masala or Chilli Powder

3 red chillis – whatever size you can cope with

1 tbsps Kit’s Peanut Chutney

Salt to taste

EV Rapeseed Oil for shallow frying 

For the Chutney (Sauce)

1 onion sliced

1 tin chopped tomatoes 400g

2 tbsps Kit's Red Chutney (optional)

1 tsp Nigella seeds (Black onion seeds)

½ tsp or each - ground cumin and coriander powder

1 dried red chilli

2 tsps Garam Masala

1 tbp EV Rapseed Oil

Freshly chopped Coriander for decoration

Salt to taste 

Method to make the Falafels

Put all of the ingredients (not the oil) into a food processor or liquidizer and blend into a fine stiff paste, cover with clingfilm/honey wax sheet and set aside for 30mins to infuse.

If using a stick blender, put everything into the mixing bowl and blend to a thick paste, cover with clingfilm/honey wax sheet and set aside for 30mins to infuse.

If you haven’t any electric appliance, chop everything as small as possible and put all in a bowl and then use the back of a fork to squash smaller and until you have a thick paste, cover with clingfilm/honey wax sheet and set aside for 30mins to infuse.

In the meantime, heat the oil in the pan, once slightly bubbling, reduce the heat and then test the temp by putting a bit of bread into it and see that it floats and doesn’t burn.

Take a two soup spoons and create quenelles, dropping them as close to the oil as possible, do 3 -4 at a time, frying for approx. 5mins or until golden brown in colour, remove and drain on kitchen paper. Continue until all the mixture is used.

 

Method to make the Chutney

Heat the oil in a pan, when hot add the onions and Nigella seeds and fry until the onions start to look clear and shiny, then add the cumin, coriander powder and the dried chilli (whole) and stir, the add the tomatoes and if using for extra flavour, Kit’s Red Chutney and stir thoroughly. Reduce the heat and allow to simmer for about 10mins with a lid on.

Then carefully add the falafels, don’t stir but cover with the sauce and cook for a further 10mins. Garnish with the chopped coriander and serve with boiled Basmati rice or Buck Wheat salad.

  

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