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Friday 7 October 2011

Sluttishly Savoury: Falafel on Baked Halloumi with Seasoned Flat Chips

Cooking is great fun, and eating is even better! My family love falafel; we have them in wraps, as lunchbox snacks, for picnics ... all the time, really! The great thing about falafel is you just chuck all the ingredients in a bowl and you're off!

You'll need:
  • pack of halloumi cheese

For the falafel (makes 8):
  • 400g tinned chickpeas
  • one chopped onion
  • one large garlic clove (chopped)
  • one handful of coriander (chopped
  • one handful of parsley (chopped)
  • a big pinch of ground cumin
  • cracked black pepper (to taste)
  • a pinch of salt
  • 4 tablespoons of flour
  • one teaspoon of baking powder
  • olive oil for frying
For the flat chips:
  • four medium-sized potatoes
  • handful of plain flour
  • salt, pepper and dried thyme
  • olive oil for frying
Make it!

  • Blend or mash the chickpeas until reasonably smooth.
  • Mix all the ingredients together in a bowl. Add a little water if you think the mix is a bit dry (just a touch!).
  • Cover the bowl with cling film and leave in the fridge; preferably overnight but for at least a couple of hours.
  • Once cooled, heat about 1.5 centimeters of oil in a non-stick pan.
  • Roll your falafel mixture into balls, each about half the size of your closed fist.
  • Fry the falafels four at a time, for 3 minutes on each side. You're looking for a nice dark brown colour.
  • Blot the falafels on kitchen paper to remove excess oil.
Flat Chips:
  • Boil some slightly salted water. You can think about what you would look like if you didn't have any ears whilst you do this, if you like.
  • Pop the potatoes into the water and boil for the amount of time it takes to prepare a three-leaf salad (about 4-5 minutes).
  • Remove the potatoes from the hot water and put in cold water for a minute or two so they are cool enough to handle.
  • Slice the potatoes into 2cm slices (not too thick); discard the end pieces as they're annoying to fry.
  • Heat about a centimeter of oil in a non-stick pan. Let it get nice and hot (look for a little smoke rising from the oil and you're in business).
  • Whilst your oil is heating toss the potato slices into flour seasoned with the thyme, salt and pepper.
  • Fry the slices for 4-5 minutes either side; or until they are golden with little bubbles.
  • Slice the halloumi into inch-thick slices.
  • Pop into an oven on a baking tray lined with tin foil. Fold the foil loosely over the top of the cheese.
  • Bake for about 15 minutes.
Serve with hummus (I'll be making that soon for your recipe pleasure!) and a nice crisp salad.


  1. Definitely bookmarking this one for the weekend. Thanks for fuelling my falafel obsession! xx

  2. Sounds lovely! Definitely getting made soon.


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