Executive Insights, 2020-01 Edition
March 29, 2020
From the Kitchen | Country Butcher – STICKY ASIAN BEEF SHORT RIBS
June 4, 2020

From the Kitchen | Country Bumpkin – FALAFEL BURGER

· 2 tins chickpeas
· 1 onion peeled and chopped
· 6 garlic cloves peeled and crushed
· 1 tablespoon olive oil
· 2 teaspoons ground coriander
· 2 teaspoons ground cumin
· ½ teaspoon chilli powder
· 2 tablespoons chopped parsley
· 1 egg
· 2 tablespoons flour
· salt and pepper
· oil for frying

Put the chickpeas, onion, garlic and herbs in a food processor and work to a smooth paste. Add the egg and blend again.
Transfer to a large bowl. Stir in the flour and seasoning and allow to rest for about 15 minutes.
To make the falafel, our your hands well and form the chickpea paste into 12 round cakes. Shallow fry until golden.

· 1 cup plain yoghurt
· ¼ large cucumber
· 1 clove garlic peeled and crushed
· salt to taste
Grate the cucumber and drain through and sieve to remove the liquid.
Combine the yoghurt, garlic, cucumber and salt and refrigerate.

Place 3 to 4 falafels on a ciabatta bun.
Top with slices of grilled aubergine, cooked beetroot in an olive oil and balsamic reduction, tzatziki and finely chopped tomato, onion and cucumber.
For a vegan option you can leave the egg out of the falafel mixture and serve without the tzatziki.