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Meatlafel
Middle Eastern
Starter
Over 2 hours
Beef
Difficult
Serves
approx 40 pieces

Level up your falafel game by hiding an unctuous, insanely flavourful suprise of braised lamb and beef in the centre. The addition of peas to the falafel lifts the dish with some sweetness. A very laid back showstopper.

Recipe courtesy of
Ingredients
  • 250g dried chickpeas, soaked overnight
  • 500g frozen garden peas
  • 50g white onion, diced
  • 2 cloves garlic, peeled
  • 20g parsley
  • 20g fresh coriander
  • 3g ground cumin
  • 2g ground coriander
  • 10g gram flour
  • 300g beef shin + bone
  • 300g lamb shoulder + bone
  • 80g tomato paste
  • 3g cayenne pepper
  • 4g seeds
  • 4g smoked paprika
  • 250g full fat greek youghurt
  • 1 clove garlic, finely grated
  • 1/4 unit cucumber, roughly grated
  • 12g extra virgin olive oil
  • 1 lemon, juiced
  • Vegetable oil, perferably rapeseed
Method
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Method
  1. Ask your butcher to cut the shin and shoulder so the pieces remain on the bone. Heat some olive oil in a large saucepan and colour the meat. When it is deeply caramelised, cover with water and simmer for around 2.5 hours until it is completely soft and falls off the bone. If towards the end of cooking, all the water has evaporated, add a little more. Once the meat is soft, add the tomato paste and spices, season and cook gently for 10 minutes. Chill.
  2. Once cooled, pick all the pieces of bone from the meat and roll the picked meat into 20g balls. Put aside.
  3. Using a food processor, blitz the chickpeas, garden peas, garlic, herbs, spices and gram flour to a rough paste. If the mixture doesn't hold, add a little more gram flour.
  4. Portion the falafel paste into 25g balls. On the palm of your hand, flatten a falafel ball, before placing a meat stuffing ball on it and top it with another flattened falafel ball. Seal with your fingertips until the meat is thoroughly covered. Repeat with the remaining balls.
  5. For the tzatziki, combine the yoghurt, cucumber, garlic, olive oil and lemon juice in a bowl and mix thoroughly, adding salt to taste.
  6. To serve, fry the meatlafel balls at 160 in a deep fat fryer, or in a deep sided frying pan, until they are brown and crispy. Drain well and season with salt when they are still piping hot. Serve with a dollop of tzatziki

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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