Crumpets with Falafels

We're so hip, it's starting to hurt!

And if you can master the falafels, it really doesn't get much easier than this.

Preparation: 15 minutes Serves: 8 crumpets
Cooking: 10 minutes Unbuttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Packet of falafel mix 150g 5.25 oz
Cold water 170 ml 6 floz
Vegetable oil 750ml 26 floz
Iceberg lettuce (shredded, core removed) 1 1
Large cucumber (cored and sliced) 1/2 1/2
Cherry tomatoes (halved) 20 20
Coriander leaves (finely chopped) 30g 1 oz
Pickled chillis (finely chopped) 5 tbsp 5 tbsp
Tahini paste 5 tbsp 5 tbsp
Water 125ml 4.4 floz
Lemon juice 1/2 lemon 1/2 lemon
Garlic cloves (peeled and put through a garlic press) 4 4
Salt and pepper More than you might at first imagine


      The falafels

      1. We have tried making falafels from scratch - and candidly found it a bit of a palaver. If you're busy bees like us, the falafel mix comes out just fine.
      3. Follow the instructions on the packet - which involves mixing powder with water and leaving to stand, which should be within almost everyone's capabilities.
      5. Form the falafel mixture into balls a little smaller than golf balls and deep-fry them in medium-hot oil for a couple of minutes. You want to get them nice and crispy, but it's easy to burn them if the oil is too hot.
      7. Put the cooked falafels in an oven pre-heated to 100 Centigrade (210 Fahrenheit) to dry off for 5 or 10 minutes, then remove to cool.
      9. (Once the oil is cool, you can sieve into a bottle and use again a few times).

      The salad

      1. Combine the ingredients in a large bowl.

      The dressing

      1. Combine the ingredients in a jug.

      The combination

      1. Cut the falafels into quarters and add to the salad. Add the dressing and mix well. We've probably overdone the volume of dressing, but the salad mixture is going onto dry crumpets so needs to be moist.

      The crumpets

      1. Spoon on and have yourself a falafelin' good time.