Post by kickingfrog on Aug 11, 2013 8:14:48 GMT
Gluten-free butternut falafel with nut-free broad-bean hummus
Susanna Booth
The Guardian, Saturday 20 July 2013
Butternut falafel
Makes about 15
500g butternut squash, peeled and cubed
1 tbsp olive oil
1 small onion, peeled and cut into quarters
1 garlic clove, peeled
50g fresh spinach, washed
2 sprigs fresh parsley
½ tsp ground coriander seed
½ tsp ground cumin
¼ tsp ground ginger
Salt and black pepper
Extra olive oil for drizzling
1 Set the oven to 180C/350F/gas mark 4. Coat the squash with 1 tbsp oil. Roast for 20-25 minutes until just tender.
2 Let it cool for five minutes, then add to a food processor along with the onion, garlic, spinach, parsley, ground coriander, cumin and ginger. Season. Blend the ingredients for around 1 minute until they have formed a cohesive mass.
3 Form the mixture into about 15 balls, roughly the size of golf balls, then flatten them slightly.
4 Place them on a baking tray and drizzle with olive oil. Bake the falafel for 15-20 minutes either side until lightly browned. Serve hot or cold.
Broad bean hummus
200g fresh broad beans
110g tin chickpeas
50ml water
30ml olive oil
15ml lemon juice
¼ tsp ground cumin
¼ tsp salt
1 Cook the beans. Drain and allow to cool, then pop them out of their skins.
2 Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with gluten-free flatbread.
What to watch out for
Ground spices occasionally have wheat flour added to stop the ingredients clumping together, making them unsuitable for people on a gluten-free diet. Read the labels before use.
www.theguardian.com/lifeandstyle/2013/jul/20/just-as-tasty-gluten-free-butternut-falafel-with-nut-free-broad-bean-hummus
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Susanna Booth
The Guardian, Saturday 20 July 2013
Butternut falafel
Makes about 15
500g butternut squash, peeled and cubed
1 tbsp olive oil
1 small onion, peeled and cut into quarters
1 garlic clove, peeled
50g fresh spinach, washed
2 sprigs fresh parsley
½ tsp ground coriander seed
½ tsp ground cumin
¼ tsp ground ginger
Salt and black pepper
Extra olive oil for drizzling
1 Set the oven to 180C/350F/gas mark 4. Coat the squash with 1 tbsp oil. Roast for 20-25 minutes until just tender.
2 Let it cool for five minutes, then add to a food processor along with the onion, garlic, spinach, parsley, ground coriander, cumin and ginger. Season. Blend the ingredients for around 1 minute until they have formed a cohesive mass.
3 Form the mixture into about 15 balls, roughly the size of golf balls, then flatten them slightly.
4 Place them on a baking tray and drizzle with olive oil. Bake the falafel for 15-20 minutes either side until lightly browned. Serve hot or cold.
Broad bean hummus
200g fresh broad beans
110g tin chickpeas
50ml water
30ml olive oil
15ml lemon juice
¼ tsp ground cumin
¼ tsp salt
1 Cook the beans. Drain and allow to cool, then pop them out of their skins.
2 Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with gluten-free flatbread.
What to watch out for
Ground spices occasionally have wheat flour added to stop the ingredients clumping together, making them unsuitable for people on a gluten-free diet. Read the labels before use.
www.theguardian.com/lifeandstyle/2013/jul/20/just-as-tasty-gluten-free-butternut-falafel-with-nut-free-broad-bean-hummus
***************************************