We felt the soup came out a little watery, but after adding a whole can of coconut milk, it became a deliciously creamy soup.
We then made falafels followed by sweet chilli jam we used 3 chillies in this recipe and even after taking out the seeds, it still had a kick. So depending on hot you want it to be, adjust the chillies to taste.
We served some beetroot wraps (vegan and gluten free) the stuffing we changed a little and added freshly pick spinach, kidney beans, sweetcorn, some of last week's smoked' salmon and a pumpkin puree. Personally I thought it was rather dry and would have been great with some cream cheese to stick it all together.
We went to the allotment for some fresh air and a few handfuls of spinach
The group liked it though, so that is the most important issue.
Ingredients for the falafel:
1 can chickpeas
2 tablespoon minced garlic
1 medium finely chopped onion
2 tablespoons fresh finely chopped parsley
1 teaspoon coriander
¾ teaspoon cumin
½ teaspoon salt
Pepper (to taste)
2 tablespoons flour
Oil for frying
- Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) and flour and combine in a blender. You want the result to be a thick paste.
- Form the mixture into small balls, about the size of a ping-pong ball. Slightly flatten.
- Fry in until golden brown (2 to 5 minutes).
- Serve falafel with couscous, in a wrap and is delicious with a sweet chilli sauce.
A recipe for glue to put on labels: