Serves 2
30-40 minutes
Martyn Odell
| INGREDIENTS | Scratch Swaps* |
|---|---|
| Drizzle of olive oil | |
| 2 tsp ground cumin | Cumin seeds |
| 2 tsp ground coriander | |
| 1 red onion | |
| 2 garlic cloves | |
| 1 thumb size piece of ginger | |
| 50g quinoa | Bulgar wheat |
| Good handful of fresh coriander | |
| 1 lemon | Lime |
| Rubies in the Rubble Garlic Mayo | Rubies in the Rubble Chilli Mayo |
| 100g self raising flour | |
| 2 tbsp yoghurt | Soured cream or vegan yoghurt |
| 1 tsp baking powder | |
| 1 red chilli (optional) | Chilli flakes |
* We’ve borrowed the phrase from our Aussie pals, where Scratch meals involve raiding your fridge to make something delicious. So, Scratch Swaps are here to help you fight food waste by using the food you have in before buying more!
1. Peel and cut your potato into cubes, drizzle with oil and half the spices then roast in the oven for 15-20 mins.
2. Meanwhile cook your quinoa mix as per packet instructions.
3. Dice half your onion, slice your garlic and grate your ginger then gently fry in a little olive oil for 1-2 minutes.
4. Mash together your cooked potato, quinoa/bulgar, onion mix and fresh coriander, season to taste and squeeze in some lemon juice, allow to cool slightly before shaping into mini falafels.
5. Mix together your flour, yoghurt, and baking powder into a smooth dough, roll out and cook in a frying pan for 30 seconds each side.
6. Meanwhile, add oil a splash of oil to a non-stick pan and gently fry your falafel on one side for 1-2 minutes until nice and crispy then flip over and cook the other side.
7. Spread over some of the Rubies in the Rubble mayo, top with your falafels, then scatter over sliced red onion, coriander, and fresh red chilli.
8. Get stuck in and enjoy!
