RECIPE: Crunchy Red Swiss Chard Falafel
4 tbsp olive oil
1 red onion, finely chopped
2 tsp ground cumin
¼ tsp ground allspice
500g red Swiss chard, roughly chopped
100g chickpea flour
3 tbsp chickpeas, cooked
3 tbsp lemon juice
Oil for deep frying
1. Heat 1 tbsp of olive oil and sauté the onion, cumin and allspice for 3 to 4 minutes. Set aside in a bowl.
2. Fill a large saucepan with water and bring to the boil. Drop in the chard and blanch for 2 minutes. Drain immediately and, once they're cool enough to handle, squeeze the leaves dry.
3. In a medium non-stick pan, bring the milk to the boil then reduce to a simmer. Gradually whisk in the chickpea flour until you have a smooth paste. Keep the mixture moving to avoid lumps. Then season, add the remaining olive oil and cook on a low heat for 8 minutes, stirring constantly with a wooden spoon. Like choux pastry, the mixture will come away from the sides of the pan and work into a ball, solidifying as it is heated.
4. Cool the ball of paste, then mix in the sautéed onions, cooked chickpeas, lemon juice and blanched chard. Using your hands, mould the mixture into small balls and arrange on a tray. Chill in the fridge for a couple of hours.
5. Pour enough oil in a pan to cover the falafel balls and heat until very hot. Carefully place the falafel into the oil and cook for 3 to 4 minutes, until golden brown. Remove with a slotted spoon and place on kitchen paper to drain.