A healthy, vegetarian and speedy dinner to feed four. Great if you need some real food, fast, or if you’re looking for a brief break from heavier winter fare.
The red cabbage, gentle spice and sweetness from the carrot and apple give it a wintery vibe, but of course these are great any time of year.
1 large carrot
1/2 red onion, cut into two or three chunks
2 cloves garlic, chopped a bit
1 x 400g tin chickpeas, drained and rinsed
Big pinch of salt and pepper
1/2 tsp each of ground cumin and coriander
1 heaped dessert spoon of flour
Vegetable oil (about 1 tbsp)
To serve: buns, mayonnaise, jarred pickled red cabbage
Leaving the apple unpeeled, grate coarsely on a box grater. Pick up the grated apple with both hands, then give it a squeeze over the sink to get rid of excess moisture. Place in a large bowl, using your hands to break up the apple. Do the same with the carrot. Set the bowl of grated fruit and veg aside for a moment.
To a food processor, add the red onion and garlic, then pulse until finely chopped. Add the chickpeas, salt, pepper, cumin, coriander, flour and egg, and pulse until you have a nubbly paste.
Scrape out the chickpea mixture into the grated veg, then stir well to combine.
You can either fry straightaway, or cover with cling film and refrigerate until needed.
To fry, preheat a nonstick frying pan over medium heat. Add a drizzle of vegetable oil (a tablespoon or so). Divide the mixture into four large patties and drop in the pan, flattening each one down a little. Fry until dark golden brown on both sides. Stay patient and don’t try to flip them too early. When golden brown on both sides, give them an extra minute or two on each side so they get really crisp.
Meanwhile, warm the buns in a low oven so they get warm and crusty.
To serve, cut your warmed buns in half and spread the bottom with mayonnaise. Top with a crispy falafel, a small pinch of flaked salt, and some pickled red cabbage. Pop the lid on top and dive in.