Falafel & Vegetable Tempura
1 Pack of Al’Fez Falafel
1 Red pepper
1 Green pepper
300g Small potatoes
300ml Vegetable oil
Fresh red chilli and coriander for garnish
Wash and slice vegetables into bite size pieces and steam until soft. Drain and season with salt and pepper. Create the tempura mixture by adding the water and egg to the Falafel mixture and lightly whisk until smooth. Heat oil in a large pan until very hot. Dip individual vegetable pieces into the tempura mixture and place into hot oil, fry in batches of 4-6 for 30 seconds. Once crispy place onto a paper towel to lose excess oil. Once all vegetables are cooked, place on a serving plate serve straight away, garnish with sliced chilli and coriander.
Add other vegetables, broccoli, aubergine and mushrooms.
Use prawns as a fish alternative.