EASY STORE CUPBOARD FALAFEL

• 2 tbsp oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400g can chickpeas, washed and drained
• 2 tsp ground cumin
• Salt and Pepper
• Handful of chopped coriander or parsley or dried oregano if you don't have fresh herbs to hand.
• 1 egg, beaten

1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened but no coloured.  Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the coriander or parsley and add seasoning to taste. Add the egg, then squish the mixture together with your hands.
2. Press the mix into 6 balls, then flatten slightly.
3. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. 
4. Serve hot or cold with a green salad and Hidden Valley Spicy Ranch Dressing. 

SUMMER HOLLANDAISE ON THE RANCH

 

INGREDIENTS

• 3 tablespoons Hidden Valley Ranch™  The Original Ranch®
• 1/2 tsp. cornflour (corn starch)
• 2 free range egg yolks
• 2 tsp. white wine vinegar
• Zest of 1 lemon & juice from half of the lemon (save the other half, you may need it at the end)
• 2 tablespoons softened butter
• Salt and freshly ground pepper

METHOD

1. Add the Ranch, corn flour, egg yolks, wine vinegar and lemon zest and juice to a pan and whisk the ingredients.  Place the pan on a low heat and gently heat till thickened and there is not longer a floury taste.
2. Take off the heat and add the butter, keep whisking and add the seasoning.  Taste and add lemon juice or extra vinegar / seasoning as needed. 
3. You can serve now with gently cooked asparagus or green beans dipped into it or allow to cool to serve later.  When ready to eat place the sauce into a glass bowl suspended over a little simmering water in a pan and re-heat whilst whisking.