Clover Falafel Curry with Butro Oil
 

Recipe by Zach Abrahams
 
Ingredients:

• 2 Canned chickpeas
• 3 cloves Garlic
• 2 Onions, roughly chopped
• 2 Tbls Coriander powder
• 2 Tbls Sesame seeds
• 1 Egg, beaten
• 2 Tbls flour
• 1 tsp Baking powder
• 2 Tbls Fresh ginger
• 3 Tbls Tomato puree
• 1 cup Vegetable stock
• 1 cup Clover Classic plain
• 1 Lemon, juiced
• 125g Baby Spinach
• 1 tsp red chilli, chopped
• Seasoning

1. Into a food processor, add the chickpeas, 1 garlic clove, 1 onion (roughly chopped), coriander powder and seasoning. Use the pulse setting of the food processor to blend the falafel mixture to a coarse consistency. Empty the mixture into a mixing bowl and fold through the freshly toasted sesame seeds, beaten eggs, flour and baking powder. 
2. Using two tablespoons, shape small heaps of the falafel mixture into medium-high heat Butro oil and shallow fry until golden brown on all sides. Allow to cool and drain on some paper towel.
3. Next into the food processor, add 2 garlic cloves, 1 onion, ginger, garam masala, cumin, 1 Tbls of Butro oil and tomato puree. Blend to a puree. 
4. Add the aromatic puree to a heated pot, stir until the mixture is beginning to catch on the bottom of the pot, add the vegetable stock and allow to simmer for 10 mins, stirring occasionally.
5. Add the classic plain and falafels, stir carefully and allow the sauce to heat the falafels slowly. To finish, in a separate pan, wilt the baby spinach with chopped red chilli and a splash of lemon juice. Serve with rice and poppadoms.