LESS IS MORE
Shop once, cook once, save money all week? Yes you can: Suzanne Mulholland – aka The Batch Lady – shows us how with these delicious, fuss-free recipes from her new collection, Cooking on a Budget
LIVING
FOOD ❘ HOME ❘ CULTURE ❘ TRAVEL
EASY FALAFEL
Serves 4
Takes 25-35 minutes
INGREDIENTS
• 2 x 400g tins chickpeas, drained
• 2 tsp frozen chopped garlic
• 115g/41/4oz frozen chopped onions
• 2 tsp ground coriander
• 2 tsp ground cumin
• A large handful fresh coriander, finely chopped
• A large handful fresh parsley, finely chopped
• 3 tbsp plain flour
• 1 tsp salt
• Freshly ground black pepper
To serve
• Hummus, pitta breads, chilli sauce, mixed green-leaf salad and crumbled feta cheese (optional)
1. Put all the falafel ingredients and a generous grind of black pepper in a food processor; blitz until everything is combined and the mixture has come together into a ball. You can do this with a stick blender too, though you may need to add a splash of water to help the mixture start to blend.