Baked broccoli
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 10-15 falafels |
Ingredients
- 60 ml water
- 150 ml low fat plain yoghurt
- 4 eggs
- 150 g sesame seeds
- 2 tbsp, plus 4 tsp canola oil
- 2 tsp salt
- large pinch black pepper
- 3 g cayenne pepper
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 200 g broccoli
- 1 large onion
- 4 garlic cloves
- 30 g parsley
- 2 cups chickpeas, dried
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Cooking Instructions
- Place the dried chickpeas in a bowl and cover with 1.5L of cold water. Soak dried chickpeas in the water over night.
- In the morning drain the chickpeas and place in a pot on the stove with plenty of water. Bring to the boil and then simmer until the chickpeas are al dente, then drain.
- Allow chickpeas to cool before transferring to the food processer.
- (If using the tinned chickpeas thendrain and rinse well then place in food processor)
- While the chickpeas are boiling cut the broccoli into small florets, wash them then place on a roasting tray. Drizzle with the canola oil and season lightly with salt and pepper. Place in the oven and roast for about 20 minutes. Remove from the oven and allow to cool.
- Add the broccoli, garlic, parsley, onion, spices and water to the chickpeas in the food processer.
- Blend until the mixture is smooth. Stop the machine at times to scrape down the sides to allow for all the ingredients to blend thoroughly.
- Remove the falafel mixture from the food processor and roll into 30g balls, then press each ball down to form a patty.
- When all the falafel balls are rolled and shaped, dip each one into beaten egg then roll in the sesame seeds until evenly coated. Repeat until all are coated.
- Place in the oven and bake at 180˚C until the sesame seeds are a golden colour.
- Remove from the oven and serve with harissa and low fat yoghurt.
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