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.

Citrus Quinoa with Spiced Chicken and Chickpeas

As I sit and write this post, rain spatters against the window panes of my study and a whoosh of wind makes it through my lovely – and completely un-eco – sash windows.  Apparently, spring just taunted us with her effervescent presence in the form of a week of vitamin D laden sunshine, only to abandon us to a week of wind, rain and disappointing days out.  Often, on rainy days like these, I want only to cook comfort food – simple flavours, often creamy, always heartening.  Certainly, my Leek and Bacon Creamy Pasta Bake counts as such a dish, as does Creamy Chicken and Coconut Curry or Butter Beans with Sweet Potato and Chilli.  All soul-soothing, simple and delicious.  But today I was reminded of a phrase that I’ve long liked: ‘It’s not what happens to you, it’s how you handle it that counts’ – I paraphrase, obviously.  And I thought to myself, in between trawling through sunny spa destinations on my laptop, if I can’t feel the warmth of sunshine on my face, then I shall just have to bring it to my kitchen.  I’m not entirely sure that’s how the original phrase was meant to be interpreted, but I went with it anyway and made this vibrant, fragrant and delicious meal of Citrus Quinoa with Spiced Chicken and Chickpeas. 

The spice is produced by a marinade of harissa, cumin, coriander, mint and garlic, the citrus by cooking the quinoa in a medley of orange and lemon juice.  The textures and levels of flavour are really something lovely and I already know that this is going to be a firm favourite of mine.  You can buy harissa in most supermarkets and specialist shops, though you must check the ingredients carefully.  You can also make your own very easily; indeed, there is a recipe for a simple harissa paste in my book, The Intolerant Gourmet.  Alternatively, here’s a quick version to crack on with: 4 dried red chillies, deseeded, 1 fat clove of garlic, ½ tsp cumin, ½ tsp coriander, 2 tbsp olive oil and a good pinch of salt.  Soak the chillies for an hour in hot water, then place in a food processor with the remaining ingredients and blitz until you have a paste.  This will make about 2 tablespoons worth so you can store the remaining in the fridge, a little extra oil poured over to preserve it.

CITRUS QUINOA WITH SPICED CHICKEN AND CHICKPEAS

Serves 4

For the quinoa

175g quinoa

The juice of 1 lemon

The juice of 1 orange

A large bunch of flat-leaf parsley, chopped

2 chicken breasts

1 x 400g tin of chickpeas, drained

2 cloves of garlic, crushed

2 tsp harissa

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

1 tsp dried mint

1 tbsp olive oil

Score each chicken breast 3 times, making a ½ cm deep diagonal cut into each breast.  Combine the spices, harissa, olive oil and crushed garlic into a sealable freezer bag; add a generous pinch of salt, the chicken breasts and the chickpeas.  Squeeze out any excess air, seal the bag and then massage the marinade into the chicken and chickpeas.  Leave to marinate for at least 1 hour or overnight.

Preheat the oven to 180c.  Squeeze the lemon and orange juice into a measuring jug and then top up with water until you reach 500ml.  Place the quinoa into a saucepan, pour over the citrus water, cover and bring to the boil.  Reduce the heat and leave to simmer for 15 minutes or until the quinoa has absorbed all of the liquid.  Fluff up with a fork and set aside.

Tip the chicken and chickpeas into a roasting tin, ensuring that the chicken is scored side up.  Roast in the oven for 16 minutes, or until the chicken is cooked through and tender.  Leave to rest for a few minutes before cutting the chicken breasts into ½ cm thick slices.  Spoon the quinoa into a large serving bowl, stir through the chicken, chickpeas and parsley, season to taste and then serve.