Quick and easy Falafel
1 tin chickpeas
1 teaspoon chili powder, you can use paprika for a milder taste
2 tablespoons plain flour
1 tablespoon oil (sunflower/olive)
3 teaspoons basil (optional)
Salt and pepper
Heat oil in a frying pan.
Drain the chickpeas and allow to dry slightly before adding to the food processor and blending briefly to create a chunky mix (you could mas with a fork if you don’t have a food processor).
Add the flour, chili powder, oil, basil, salt, and pepper to the chickpeas and blend again, keeping the mixture chunky.
Scoop the mix out with your hands and separate into four or five equally sized balls. Flatten into patties and fry until both sides are crispy and golden brown.
Enjoy with salad, pita bread, wrapped in a tortilla wrap or whatever else you might fancy!
YOU CAN FIND
“I CAN COOK: VEGETARIAN”
BY MARIKA GERMANIS AT:
1 large cooking apple
25 g 1 oz Demerara sugar
1 tablespoon water
50 g 2 oz caster sugar
50 g 2 oz margarine
50 g 2 oz self-raising flour
Pinch of salt and pinch of cinnamon
Small sharp knife
Oven proof dish
Switch the oven on gas mark 4, 350f, 180c
Peel, core and slice the apple.
Place apple in the pan, add sugar and water, cook gently until the apple is soft.
Grease the oven proof dish and lay the cooked apples on the bottom.
Mix the margarine and sugar, beat it with the wooden spoon until it’s fluffy.
Beat the egg and slowly mix into the flour, the pinch of salt and cinnamon. Add to the mixture adding a little water.
Spread the mixture over the top of the apples.
Bake in the middle of the oven for 35 minutes, until it has risen and is golden brown.