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Chicken recipes

Roast chilli chicken

1 hour 30 minutes

Chickpea falafels with roast-chilli vinaigrette

Serves 4

Difficulty Easy

Ingredients

2 red chillies
3 T olive oil
Lemon juice
A handful of chopped parsley
Smoked paprika
1 x 400 g can chickpeas
1 finely chopped onion
2 cloves crushed garlic
½ t toasted cumin
½ t ground coriander
Lemon juice
Olive oil
Flour
¼ cup canola oil
Toasted sesame seeds
Watercress
Rocket

Method

Roast red chillies under a hot grill until charred. Transfer to a bowl, cover with clingfilm and leave to sweat for a few minutes before peeling away the blackened skins.
Blend the chilli flesh with olive oil, a squeeze of lemon juice, a handful of chopped parsley and a sprinkle of smoked paprika.
Drain can chickpeas and mash with finely chopped onion, cloves crushed garlic, toasted cumin, ground coriander and seasoning, to taste. Add a squeeze of lemon juice and a good drizzle of olive oil.
Mould into bitesized balls and dust in flour. Place a pan over a medium to high heat and add canola oil. When hot, gently fry the falafel balls until crisp and golden.
Remove using a slotted spoon and roll in toasted sesame seeds. Serve drenched in the roast-chilli vinaigrette with watercress and rocket on the side.

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Chickpea falafels with roast-chilli vinaigrette

Chickpea falafels with roast-chilli vinaigrette

Ingredients

Method