Bisto

Bisto Falafel, Tomato, Lime & Chilli Salad, Spicy Red Schug Hummus & Balloon Bread

Spicy, fresh vibrant falafel dish, with great texture and a show stopping balloon bread. You can serve plated or filled as a grab and go offer. We have fried the falafel, but they can be sprayed with oil and oven baked for a healthier and scale able recipe.

Serves 10

30 mins prep time

30 mins cook time

Vegetarian

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Ingredients

Falafel

400g dried chickpeas

½ tsp bicarbonate of soda

25g fresh parsley leaves

25g fresh coriander

25g fresh mint

1 bunch spring onions, chopped

4 garlic cloves, peeled

20g Bisto Professional Vegetable Bouillon Powder

1 tbsp ground black pepper

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cayenne pepper, optional

1 tsp baking powder

2 tbsp toasted sesame seeds

Oil to fry

Hummus

400g tinned chickpeas

80g smooth tahini

50ml olive oil

50ml fresh lemon juice, plus more to taste

1 garlic clove

¼ tsp sea salt

5 tbsp water, or as needed to blend

Red Schug

400g tin roasted red peppers

2 red chillis

2 cloves garlic

25g coriander

¼ tsp salt

1 tsp powdered cumin

2 tbsp olive oil

2 tbsp fresh lemon juice

Tomato, Lime & Chilli Salad

1 red chilli, deseeded and finely chopped

1 clove garlic, peeled and crushed

2 limes, zested and juiced

2 tbsp olive oil

Handful of chopped fresh basil, coriander and mint

Cayenne pepper

4 salad tomatoes, deseeded and diced

60g finely shredded red cabbage

60g finely shredded carrot

1 small white onion finely shredded

100g Rocket

Balloon Bread

325g McDougalls White Bread & Roll Mix

60ml thick natural yoghurt

125ml water

½ tsp salt

Allergens

Please check the ingredients declaration on the products you use making this recipe.

Cereals containing gluten

Milk

Sesame

Method

Step One

To make the falafel, soak dried chickpeas and baking soda overnight in a large tub.

Step Two

When ready, drain the chickpeas completely and pat them dry.

Step Three

Blitz the herbs, onions, garlic, Bisto Professional Vegetable Bouillon Powder and spices in a food processor fitted with a blade. Add the chickpeas and blitz again but keep some texture in the chickpeas.

Step Four

Refrigerate until ready to cook.

Step Five

Before frying, add the baking powder and sesame seeds to the falafel, mix and shape. Divide into 30 patties.

Step Six

Carefully deep fry the falafel at 180ºc for about 3 to 5 minutes or so until crispy and medium brown on the outside.

Step Seven

Drain falafel and serve hot.

Step Eight

To make the hummus blend all ingredients to a paste adding more water for right consistency. Season to taste.

Step Nine

To make the red schug, pulse all ingredients together and season to taste.

Step Ten

To make the lime and chilli salad combine red chillies, garlic, lime juice and zest, olive oil, herbs and cayenne pepper. Season to taste.

Dress tomatoes, cabbage, carrots, rocket and onion in a bowl.

Balloon Bread

Step One

Mix McDougalls White Bread & Roll Mix, yoghurt, cold water and salt until a ball forms.

Step Two

Knead for a couple of minutes and rest in the fridge for at least 20 minutes.

Step Three

Preheat oven with your baking trays in 220ºC, 450°F, gas mark 7.

Step Four

Divide dough into 6 balls, dust with flour and roll out into long rectangle.

Step Five

Place on greaseproof paper and bake on hot trays until risen and crisp.

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