Baked Falafel

Sunshine, jubilee holidays and hazy afternoons; it’s time for some alfresco eating.  I’m beyond excited that picnic weather is finally upon us, I like nothing more than packing up a selection of goodies - quinoa salads, crisp lettuce, tubs of hummus and something baked for later - and disappearing for the day, a run to the coast or a wander round a woods and meadows, anywhere that gets you out into the green verdant lushness of nature.  Failing that, an hour grabbed in the garden, a bowl of chicken salad in hand and a glass of chilled apple juice and sparkling water is good enough for me.  As long as I can feel the sunshine on my face I’m a happy girl.  Whatever your plans for the upcoming jubilee weekend, I imagine a bit of outdoor entertaining will play its part.  These baked falafel are just perfect for picnic lunches, alfresco dining and drinks and nibbles.  They are also incredibly easy to make, plus, they are baked rather than fried, making them healthier and doing away with any chance of greasy fingers – another reason why they’re so good as finger food.  The recipe comes from Isa Chandra Moskowitz’s vegan cookbook, Appetite for Reduction, it’s a really nice and exciting cookbook and well worth a browse, whatever your food inclinations.  I like to make a herb salsa to go with these: fresh coriander, chives, parsley, skinned and finely diced tomatoes, lots of lemon juice.  I also love them with a hummus and carrot salad, you can never have enough chickpeas, apparently.

BAKED FALAFEL

Makes 12 falafel

1 x 400g tin chickpeas

2 cloves of garlic

½ a red onion

A small bunch of fresh parsley

2 tsp olive oil

2 tsp of your favourite sauce: chilli sauce, tomato sauce, mango chutney all works

3-4 tbsp gram flour

1 tsp cumin

1 tsp coriander

½ tsp smoked paprika

½ tsp baking powder

¼ tsp sea salt

Preheat the oven to 200c and lightly grease a baking tray with oil.

Drain the chickpeas and place in a food processor.  Add the onion, garlic, parsley, olive oil, sauce of choice and blitz until relatively smooth, scraping down the sides of the bowl to make sure it all gets combined.  Transfer the mixture to a mixing bowl and stir in the gram flour, spices, baking powder and salt until evenly mixed. 

Take heaped teaspoonfuls of the mixture and shape into little patties, about 1 inch in diameter.  Place on the baking tray and bake in the oven for 25- 30 minutes, turning them over half way through so that they’re browned on both sides.  Serve while warm or leave to come to room temperature.

Apple and Spice Loaf

There has been so little let up in the dismal – and highly changeable – weather of late that I’ve given up on any pretence of feeling spring like.  Usually, by this stage I am being tempted by the fresh asparagus of the season, the golden and creamy Jersey Royal New Potatoes and the hefty kick of local watercress.  Instead, I feel drawn to food that warms the bones; Rhubarb Crumble springs to mind, as does anything slow cooked and carb rich, this Three Green Pilaf for instance.  Today, I ignored the list of bright and zesty salads that I have to recipe test and instead baked this very simple and very comforting Spiced Apple Loaf. 

Packed full of stewed bramley apples and mingled with cinnamon and spice, this is the sort of cake to cheer up any rainy and cold afternoon.  It also relies on a generous quantity of apple – no measly solo eating apple for us - this recipe requires two fat bramley apples.  They are there for both flavour and texture; acting as a replacement for any eggs you would normally use.  The result is a dense, sweet and appley loaf.  The sweetness, I should add, comes from Xylitol, a natural sugar substitute made from the ground bark of the birch tree.  It’s a brilliant substitute if you are avoiding sugar, and can be used in like-for-like quantities in most recipes, it is also handily available from all health food shops and a lot of the big supermarkets.  If you are happy using ‘real’ sugar then I would simply use equal quantities of light soft brown sugar for a mellow caramel flavour.  Either way, this is a lovely afternoon treat perfect for having with a cup of tea and a moments rest.

APPLE AND SPICE LOAF

You will need a 2lb loaf tin for this recipe

2 large bramley apples

100ml sunflower or rapeseed oil

140g xylitol plus 3 tbsp for the apples or equal quantities of light soft brown sugar

250g Doves Farm gluten free self raising flour

1 tsp mixed spice

½ tsp cinnamon

Peel and core the apples and chop into 1cm chunks.  Place in a saucepan with 3 tablespoons of water and 3 tablespoons of xylitol (or sugar).  Stew gently until soft.  Set aside to cool down.

Preheat the oven to 160c and line the loaf tin.

Pour the oil and xylitol (or sugar) into a large mixing bowl and beat together until smooth and glossy.  Stir in the stewed apples until mixed.  Sift in the flour and spices and use a metal spoon to fold into the mixture until combined.

Spoon into the tin, level the top and bake in the oven for 1 hour 10 minutes – 1 hour 20 minutes until firm to the touch, golden and a cocktail stick comes out clean when inserted into the centre.  Leave to cool in the tin for 20 minutes and then transfer to a wire rack to cool.