Ingredients:

• 1 tbsp olive oil
• 2 red chillis, de-seeded and finely sliced
• 500g / 1lb 2 oz carrots, scrubbed and diced
• approx 200g / 7 oz sweet potato, peeled and diced
• 500ml / 17fl oz wheat/gluten-free vegetable stock
• 800ml / 27fl oz coconut milk
• juice 2 limes
• approx 1 tsp tabasco (hot pepper sauce)
• sea salt

  Method:

1. Put all the ingredients, except the chickpeas, into a food processor and whizz until quite smooth.
2. In another bowl use a potato masher or fork to brake the chickpeas into small pieces.
3. Stir the rest of the ingredients into the chickpeas.
4. Put into the fridge to chill for a while or overnight.
5. When you are ready to cook the falafel, heat the oven to 180°C / Gas 5.
6. Spray a baking tray with olive oil or use a pastry brush to coat it.
7. Gently roll the mix into about 16 balls and spread out on the baking tray.
8. Gently press each one to flatten a little and the spray / paint with oil.
9. Bake for 15 minutes and then use a spatula to gently turn each one.
10. Spray or paint the tops with more oil and then bake for a further 15 minutes.
11. Serve warm in a wrap with lettuce and tomatoes or with salad. I used Warburton's gluten free super seed wraps which are also milk free.
12. To make the dressing, use an electric whisk to blend all the ingredients except the oil.
13. Keep the whisk going while you add the oil a little at a time.
14. Wait for each addition to be combined before you add the next.
15. You can use the dressing straight away or chill it to thicken it up.

Makes 16

 Thanks go to Foods Matter for letting us reproduce this recipe.

 

 

Print Email