Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: Rara1 on February 22, 2011, 12:52:28 pm
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Name of Recipe: Rara's Carrot & Felafel Balles
Number of People: I managed to make 10 rissole size
Ingredients: 1 can of chickpeas rinsed and drained
1 spring onion
1 garlic clove
200g of carrot cut into chunks
30g parsley
1 tsp of ground cumin
1/2 tsp baking powder
4 tblsp plain flour
salt & pepper to taste
extra flour for dusting
oil for frying
Preparation: Throw all the ingredients into TM for 20 sec on speed 8.
Scrape down bowl and give it another whizz for about 5 sec until it looks like a paste.
Shape into rissole shape and dust in flour. Place on tray lined with baking paper.
Refrigerate for at least half an hour.
Heat oil and shallow fry until golden.
Photos:
(http://i293.photobucket.com/albums/mm57/rara6014/photo-73.jpg)
(http://i293.photobucket.com/albums/mm57/rara6014/photo-75.jpg)
Tips/Hints:
I added flour as I found that the mixture was too wet and couldn't see how it would "stick" together.
Absolutely delicious!!!
I had some lebanese bread and made felafel rolls....YUM 5/5
This is the original recipe which I tweaked
http://uktv.co.uk/food/recipe/aid/584710
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These look really interesting rara!
Apart from hommus, a great way of getting the kids to eat chick peas without it being obvious 8)
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Sounds and looks good Rara, it seems any Taste.com.au member who comes over to our forum becomes a great contributor of recipes and photos. Thanks for coming over ;)
Never tried felafel but could imagine them served in lebanese bread but what else do you add - lettuce, tomato etc? What dressing - anything?
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I love falafel with tsatski dip and taboulli (2 things i cant work out how to spell lol), great in a wrap!
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rara, love the look of this recipe. Ahoney has it just right , Judy. great to freeze and get out for a quick meal. heat up in oven or pan on stove.
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Could you bake these in the oven instead of frying them?
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Do you cook them then freeze them Chookie - can they be frozen uncooked?
Thanks for your help girls, DH is going to be wrapped that I might try another vegetarian recipe - NOT!
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Cc, I have never baked them, but I think you could. Judy, you can eat them as part of a meal, to bulk it out, or in a wrap, or as finger food. The prepared mix can be frozen, or the cooked patties. When cooked, they are crisp on the outside and soft in the middle.
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I made these the other night and baked them in a moderate oven for 20 minutes (though mine were only tablespoon-sized balls). I then quickly shallow-fried them in a frypan for a bit of colour. Delicious!
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Sounds and looks good Rara, it seems any Taste.com.au member who comes over to our forum becomes a great contributor of recipes and photos. Thanks for coming over ;)
Never tried felafel but could imagine them served in lebanese bread but what else do you add - lettuce, tomato etc? What dressing - anything?
Spot on Judy. I add lettuce, tomato, cheese. I'm not into dressings but you could have hommus like maddy suggested or baba ganoush, tzitiki or yoghurt.
Do you cook them then freeze them Chookie - can they be frozen uncooked?
Thanks for your help girls, DH is going to be wrapped that I might try another vegetarian recipe - NOT!
I have a batch of uncooked felafels in the freezer for a quick meal.
Takes no time to defrost.
I made these the other night and baked them in a moderate oven for 20 minutes (though mine were only tablespoon-sized balls). I then quickly shallow-fried them in a frypan for a bit of colour. Delicious!
Great to know that you can bake in the oven.
At the moment though, the thought of putting on the oven makes me want to faint!!!
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I made these the other night. They had a milder flavour than other felafel recipes i've tried. I love how it had some carrot hidden in it ;) and these probably added some sweetness, which is why the kids found them more palatable than ones made with a more traditional felafel recipe.
Next time I would double the recipe, as we like to gobble down felafel balls. ;D
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That is such a kid friendly meal - thankyou. I am emailing to my husband as he is in charge of lunches ;D
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I forgot to post about these Rara.........Made and enjoyed them.....But.......I would suggest NOT to use purple carrots! :D I thought it would be a fun change.
It kinda freaked the kids out though.....but the flavour was great. I will use standard carrots next time, purely for the colour factor :P
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5045.jpg?t=1305090714)
before cooking.....
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5049.jpg?t=1305090764)
LOL......when cooked in the fry pan, they turned a very deep purple, and almost looked black! :D
I cooked half in oven, and half in fry pan.....and I preferred the crunchy casing by the fry pan.
Note to self.......use orange carrots next time :P
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Have never seen a purple carrot in my life maddy ??? ??? - you learn something every day on this forum.
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JD, apparently purple carrots are the 'in' thing at the moment - I believe they are full of antioxidants or something else that is very good for us. I think I also read somewhere that purple was the 'original' colour of carrots a great many years ago (possibly before someone decided that orange was a preferable colour) and they are referred to as Heirloom carrots here. I have only tasted them once and they had a slightly different taste to the familiar orange carrot, but weren't bad.
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Thanks Cuilidh, guess if I spent more time at the market I might have noticed them before now.
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.....warning......purple carrots stain your hands and chopping board too! :o