With a new year I figured it was time to share with you a new blog post, as let’s face it, it’s been a while!!!
2018 has been an incredible year for me, one that has been so busy that it appears to have disappeared in a blink of an eye!
So why have I been so slack on the old blogging front?… Well, I have instead been focusing my attentions on launching a business. Yup, that’s right, I have finally taken the leap, am following my dreams (and my stomach) and running a cheese and wine catering business, The Drunken Mouse (check out our website, Insta or Facebook pages to see how exciting our journey has been – www.thedrunkenmouse.co.uk / @the_drunken_mouse!)!
Tie that down with continuing to have a day job, trying to have a bit of a social life and also finding out we’re expecting our first baby, this has sadly resulted in Homemade with Mess taking a back seat. But with a new year comes new resolutions, and also the fact that I am now 36 weeks pregnant and more much productive sat on my ass with a laptop in place and back-to-back episodes of Come Dine with Me, than on my feet feeding the masses! I therefore intend to get back into blogging and bring you more delicious home-cooked recipes on a more regular basis.
I’m not going to waffle on about the ins and outs of my time away (gotta save some of that for future posts), and just want to get right back to what I love doing; sharing delicious recipes that are easy and satisfying to make. To kick start 2019 is a healthy favourite of mine, inspired by Middle-Eastern, Syrian flavours which I have become a huge fan of in the last couple of years. Sometimes falafel can be a bit dry and bland, but not these bad boys, and when you team them with a selection of tasty dips and a fresh and crunchy salad you’re onto a winning combo that is perfect for those January health kicks!
This recipe serves 2, but feel free to make extra, as it doubles up as a great lunch for the next day.
Syrian Falafel with Chilli Sauce, Minted Yoghurt and a Crunchy Salad
For the Falafel
- 1 tin chick peas, drained and washed
- Salt and pepper
- 1 tbsp Zatar
- 2 cloves garlic – peeled and crushed
- 2 spring onions – stalks removed and finely chopped
- 1 ½ tbsp gram flour
- 1 ½ tbsp olive oil
- Juice of half a lemon
- Handful parsley – finely chopped
- 1 tbsp tahini
- 1 tbsp Aleppo chilli’s
- 2 tbsp olive oil (for frying)
For the chilli sauce
- 1 red chilli
- 1 small garlic clove
- 1 tbso olive oil
- 1 tbsp sugar
- 1 tbsp ketchup
- 4 tbsp water
- Juice ½ lime
For the yoghurt
- 1 tbsp fresh mint – finely chopped
- Juice ½ lemon
- 3 tbsp yoghurt
- 1 tsp tahini
For the salad
- ¼ small red cabbage – finely sliced
- 1 small carrot – peeled
- 2 spring onions – finely sliced
- Little gem salad – chopped
- 1 dsp extra virgin olive oil
- 1 dsp cider vinegar
To make the falafel mash the chick peas until they are well squished and mushy and then stir in all the remaining ingredients until well combined.
Shape the falafel into small flat rounds, wrap and chill in the fridge until ready to cook.
To make the chilli sauce, simply place all the ingredients in a blender and whiz until smooth. Pass through a sieve and set aside until needed.
To make the yoghurt, simply mix the ingredients together.
Toss the salad ingredients together in a bowl and plate up.
Heat a frying pan with 2 tbsp olive oil and fry the falafel for 2-3 minutes on each side, until crispy.
Plate up all your ingredients and enjoy! – you can even throw a toasted pita on the side if it takes your fancy.