It has to be said, Crawford, James’s pater, is a pretty nifty cook.
If Matt Baker, BBC presenter, was to try his ham and turkey pie on The One Show, he would indeed describe it as “a taste sensation”.
Alas, to try and pin down a recipe from this man is a tricky business. However, after a few attempts of making his falafel recipe, I think I’ve finally mastered it and it is one of the best falafel recipes I know.
It’s vegetarian and vegan-friendly, merely coincidentally, plus it’s incredibly low in fat. Serve it with pittas, houmous, lettuce, and sweet onion chutney, cous cous and spinach, or in wraps – the choice is yours! You can also freeze them once baked and cook them directly from frozen by popping them in at about 200ºC for 10-15 minutes.
Makes 9 falafels
- 2 x 400g can of chickpeas in water
- ½ onion
- large handful of fresh spinach
- 1 tsp table salt
- 1 heaped tsp mild curry powder
- ½ tsp dried chilli flakes (optional)
- Food processor/Nutribullet
- Preheat the oven to 180ºC.
- Roughly chop the onion and place into a food processor. Blitz until smooth.
- Drain the chickpeas well and rinse with cold water. Use a tea towel or kitchen roll to absorb the excess water. Tip into the food processor.
- Add the spinach, salt, a few cracks of black pepper, curry powder, and chilli flakes and blitz until all ingredients are thoroughly incorporated and you have a rough mixture – you don’t want it too smooth.
- Line two baking trays with baking paper. Then take a heaped tablespoon of the mixture, shape it into a patty with your hands and place onto the baking tray. 6. Bake on the middle shelf of the oven for around 20 minutes, until a crust has formed and the tops are lightly golden. Serve hot or cold.