Breville BFP660 Sous Chef 12 Instruction Book page 12

Carrot Falafel with
Radish Tzatziki
Prep 25 minutes / Cook 10 minutes
Serves 4
15oz (400g) can chickpeas, rinsed, drained
3 slices day old white bread, crusts removed, quartered
⁄ cup sesame seeds
1
3
1 red onion, peeled, quartered
2 cloves garlic
2 medium (180g) carrots, peeled
1 egg, lightly beaten
2½ tablespoons tahini
3½ tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon baking powder
¼ teaspoon sweet paprika
Salt and pepper, to taste
Vegetable oil, for shallow frying
Lemon wedges, to serve
Mixed leaf salad, to serve
Radish Tzatziki Ingredients
5 radishes (170g), trimmed, roughly chopped
⁄ cup fresh mint leaves
1
3
1 clove garlic
¾ cup (200g) plain full fat Greek yogurt
2 teaspoons fresh lemon juice
Salt and pepper, to taste
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1. To make carrot falafel, assemble food processor
with spindle and coarse shredder and secure lid.
Place carrots into the small feed chute. Process
carrots, pushing down with small food pusher until
grated. Transfer carrot to a bowl and squeeze out
any excess liquid.
2. Remove shredding disc, dry processing bowl
completely and assemble processor with S-blade.
Place bread into processing bowl and process for
20 seconds to make bread crumbs. Set aside in a
bowl. Stir in sesame seeds. Add onion and garlic to
food processor bowl and secure lid. Process 10-20
seconds or until finely chopped.
3. Add carrots, chickpeas, egg, tahini, flour, cumin,
coriander, baking powder, half the bread crumbs
and paprika to processing bowl. Season with salt
and pepper and secure lid. Process for
10–15 seconds or until just combined. Texture
should be slightly chunky, stop processing before it
forms a puree. Transfer to a bowl.
4. Form level tablespoons of mixture into balls. Roll in
remaining breadcrumb mixture then transfer to a
tray lined with non-stick baking paper. Cover and
refrigerate for 1 hour or until firm.
5. To make tzatziki, assemble clean and dried food
processor bowl, spindle and S-blade. Place radishes,
mint and garlic into food processor. Process for
15 seconds, scraping down sides of bowl if
necessary or until finely chopped.
Add yogurt and lemon juice. Pulse until just
combined. Season with salt and pepper. Transfer to
a serving bowl.
6. Pour enough oil into a large, deep frying pan until
2in (5cm) deep. Shallow-fry falafel in batches,
turning until golden all over, then drain on paper
towels. Serve with radish tzatziki, lemon wedges
and salad.
Moroccan Style Spiced
Meatball & Egg Tagine
Prep 15 minutes / Cook 20 minutes
Serves 4
1 lb (500g) boneless beef chuck, cut into
¾in (2cm) pieces
1 slice day old bread, crust removed, torn into
small pieces
2½ tablespoons chopped fresh flat-leaf parsley
2½ tablespoons chopped fresh mint leaves,
plus 1 tablespoon extra to garnish
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
5 eggs
2 tablespoons oil
1 onion, peeled, roughly chopped
2 cloves garlic, crushed
28oz (800g) can diced tomatoes
Toasted Turkish flat or pita bread, to serve
1. Preheat oven to 400°F/200°C no fan
(350°F/180°C fan-forced).
2. Assemble the food processor with bowl, spindle
and S-blade. Add beef into bowl and secure lid.
Process for 10 seconds or until minced. Transfer
to a bowl.
3. Place bread, parsley, mint, 1 teaspoon cumin, ½
teaspoon paprika, ½ teaspoon cinnamon and
allspice into processing bowl and secure lid.
Process for 10 seconds or finely chopped. Return
beef mince to processing bowl and add 1 egg.
Pulse until mixture is combined. Form tablespoons
mixture into meatballs.
4. Add 1 tablespoon oil in a large, deep ovenproof
frying or cast iron skillet over medium high heat.
Cook meatballs, in batches, for 8 minutes or until
browned and almost cooked through, add more oil
to the pan if required. Transfer to a large plate.
5. Assemble the cleaned and dried food processor
with spindle and S-blade. Place onion into bowl
and secure lid. Process for 10-15 seconds or until
finely chopped.
6. Heat remaining oil in the frying pan over medium
heat. Add onion and cook, stirring for 8 minutes or
until golden brown. Add garlic, remaining cumin,
remaining paprika and remaining cinnamon.
Cook, stirring, for 30 seconds or until fragrant. Add
tomatoes. Bring to a simmer over medium heat.
Reduce heat to low and simmer for 8 minutes or
until thickened slightly. Add meatballs. Stir until
coated.
7. Make four wells in the tomato mixture. Carefully
crack remaining eggs into each well. Bake for
10–12 minutes or until eggs whites are just set and
yolks are still a little runny. Garnish with extra mint
and serve with toasted Turkish bread.
TIPS
Swap beef for boneless lamb shoulder or lamb
leg. For a little extra spicy kick add 1 finely
chopped red chilli with the garlic and spices.
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