Mmorocco

Falafels recipe

The fresh flavours of falafels have become so popular that vegetarian chef extraordinaire Simon Rimmer simply can't resist them.

Ingredients

2 tsp each cumin and coriander seeds

2 x 400g cans chickpeas, rinsed, drained and patted dry

1½ tsp baking powder

2 tbsp plain flour

1 red chilli, deseeded and chopped

1 garlic clove, crushed

3 tbsp chopped fresh flatleaf parsley

Grated zest of 1 small lemon

Vegetable oil, for shallow frying

Pitta bread, griddled, to serve

Lime wedges, to serve

For the herb yogurt

100ml Greek yogurt

1 tbsp chopped fresh coriander

1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve

Juice of 1 lime

Method

1. Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.

2. Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.

3. Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.

Nutritional info

Per serving (based on 6): 458kcals, 17.4g fat (2.9g saturated), 16.8g protein, 64g carbs, 3.6g sugar, 1.8g salt

Wine Recommendation

Chill a fresh, simple white here. A crisp, lemony Italian, such as Soave or Pinot Grigio, is just right.

Pan-fried chicken on chilli rocket with charmoula butter recipe

Serve this quick North African supper to friends or family. They'll love the Charmoula, a Moroccan spice mixture that releases its subtle flavours as the butter melts over the chicken.

Ingredients
For the chermoula butter
2 red chillies, seeded
175g butter, softened
Small handful of chopped fresh coriander
2 garlic cloves, crushed
1 tsp ground cumin
Good pinch of saffron strands
Grated zest of 1 lemon
4 chicken breasts, skin on
4 tbsp olive oil, plus a little for brushing
1 tbsp balsamic vinegar
1 large bag wild rocket
Method
1. Finely chop 1 chilli then put into a bowl with the softened butter, coriander, garlic, cumin, saffron and lemon zest and beat very well. Spoon on to a sheet of greaseproof paper and roll up into a log shape, then twist each end like a Christmas cracker. Refrigerate until required.
2. Heat a griddle pan until hot. Brush the chicken with a little oil and season well. Sear skin-side down for 5-6 minutes, turn over and cook for a further 6-8 minutes until tender and cooked through.
3. Meanwhile, thinly slice the remaining chilli and put into a bowl. Whisk in the olive oil, vinegar and seasoning. Drizzle over the rocket and toss well. Divide between four plates and top each with a chicken breast. Slice the butter and put 2 slices on each chicken breast. Serve while the butter begins to melt into the chicken.

Spicy lamb kofta kebabs with houmous dressing recipe

The special ingredient in this healthy recipe is the houmous in the dressing - it goes perfectly with the warming, spicy meatballs.

Ingredients

500g organic lamb mince

1 tbsp Moroccan spice mix (we used Schwartz)

1 spring onion, finely chopped

2 tbsp chopped fresh coriander, plus extra for the salad

4 tbsp apricot jam, warmed

3 tbsp houmous

150g natural yogurt

Warm pittas, to serve (we used Sainsbury’s Taste The Difference Mixed Olive Pittas)

Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.