
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
Method:
- 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.
- 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.
- 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.
- 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.
- 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.