Sitting in lock-down with nothing to do but sharpen up your cooking skills? Why not spice things up with Union Post’s falafel bites with jalapeño yoghurt and pickled onions!
A delicious, light & plant-based meal with a vegan option that means anyone can enjoy!
A recipe by Hayden Smith, Head of Kitchen Operations.
◉ 1 tin chickpeas
◉ 1 cup coriander
◉ ½ tsp coriander powder
◉ 1 tsp cumin
◉ 2 garlic cloves, crushed
◉ ¼ cup jalapenos
◉ 4 tsp flour
◉ 5 Tbsp water
◉ 1 ½ tsp salt
◉ 100m plain yoghurt
◉ 5g jalapeno, finely diced
◉ 5ml tabasco
◉ 20g pickled onions, thinly sliced
1. Make the falafel. Drain chickpeas and add to blender with all remaining ingredients. Blend for 2-3 minutes until smooth. Using a Tbsp measure, mould into small patties. Place on a lined tray and refrigerate for at least 20 minutes until firm.
2. Cook the falafel. Heat a medium non-stick pan on medium heat, add a drizzle of oil and cook falafels, in batches for 2 minutes each side or until golden brown and cooked through. Set aside on paper towel.
3. Make the jalapeno yoghurt. Place all ingredients into a small bowl and mix thoroughly.
4. To serve. Place a stack falafel on a serving plate, dollop with jalapeno yoghurt and sprinkle with pickled onions.