Raspberry and Thyme Custard Tart
A winning dessert
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2 Hours
-
Serves 8
50 Minutes
Serves 2
What you'll need…
- 100g Carrots
- 1 Tin drained chickpeas
- 1/2 Garlic clove
- 1/2 Teaspoon cumin
- 1/2 Teaspoon ground coriander
- 1 Handful chopped coriander
- 1 Tablespoon corn flour
- Sesame seeds
- Oil
The method
1
Peel and grate the carrots, then squeeze out any excess liquid.
2
Place all of the ingredients (apart from oil and sesame seeds) into a food processor with some salt and pepper, blitz well until it forms a paste. Place into a bowl.
3
Using a tablespoon, form large balls from the mixture. Place onto a large baking tray and allow to chill for 30 minutes. Then sprinkle with sesame seeds.
4
Heat some oil in a large, non stick frying pan. Fry the falafels until they are golden and crispy. Serve with hummus and flatbreads. Enjoy!
Recipe From Olive
