10 June, 2011

Falafel Bolognaise Sauce

I am a vegetarian.
I love all sorts of meat alternatives, but one of my favourites is falafel! Litt
le Pipkin especially loves it too.
I use it in place of beef mince in all sorts of recipes.

Here's a recipe for my Falafel Bolognaise Sauce. I use this sauce with bechamel, 
layered veges & pasta, when making a falafel lasagne 
(like the one I mentioned on my facebook page a couple of weeks ago). 
Otherwise it's great served with pasta, spaghetti or on a baked potato!

Sometimes I use a beautiful organic, stoneground falafel mix.
 Other times, dependent on my time and organisation, I start by soaking chickpeas...

Like in Kurma's recipe in this great compendium "Great Vegetarian Dishes", 
for Israeli Chickpea Croquettes - (Falafel)!
(two tips: 1- I add a teaspoon of natural yoghurt in with my water when soaking the chickpeas. I've read it makes them more digestible. 
2- I add two cloves of garlic to this recipe, even with the asafetida)

Falafel Bolognaise Sauce
1 shallot, diced
1 clove garlic, sliced
200g - 250g wet falafel (so either fresh or packet mix already combined with water)
3 mushrooms, quartered
small head of broccoli, cut into florettes

tin of diced organic tomatoes
1t organic tomato paste
Handful of fresh herbs from the garden. I prefer thyme & oregano.
Handful of baby spinach leaves
ghee for cooking

I cook the shallot and garlic in ghee until transparent, then add the mixed falafel and fry all. I like my falafel crunchy! (No need to shape into balls, the falafel mix is supposed to look loose, like mince meat.)
I then add my chopped vegetables. Cook for only a minute. Then add the tinned tomatoes, tomato paste and herbs.
Finally, when all has come together, I stir through the spinach and serve.

Another favourite recipe, that my Mum used to make for me when I was little ~ with Beef Mince - is Porcupines in Sherry Sauce. Mmmm, the falafel works very well with those too!
I will have to make those again and share them with you soon.

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