Here is the falafel platter I made last week to accompany my lentil salad.

The homemade falafel recipe is from Little Spice Jar and the Naan recipe from @saj_zn on Instagram. Sajida is my cousin and saved me from almost disaster as the original Naan recipe I had, used yeast and mine was expired! She messaged me at just the right moment and her recipe is much easier as it uses baking powder. Now that I have made it twice (in one week) I can tell it’s going to be a staple in my household. It went perfectly with the Chicken Koftas which were inspired by Nina Septoe,check her out @nina.septoe on Instagram. Nina is a Chef and one of my colleagues at work and we are always swapping dinner inspo!

Homemade Garlic Naan: by Sajida Rasool @saj_zn

Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 2 Tb ghee
• 1 Tb crushed garlic
• 1/2 cup milk
• 1 tsp salt
• 1 tsp mixed herbs
• +/- 1/2 cup sour milk

Method:

1. Mix ghee with flour. Add in rest of ingredients besides sour milk. Slowly add until soft dough is formed.
2. Leave to rest, make 6 balls.
3. Roll out like roti in side plate size.
4. Toast in frying pan with a little ghee.

Chicken Koftas

Ingredients:

• 2 x chicken breast
• 1 piece of bread soaked in water and squeezed out
• 1/2 onion
• 1 green chilli
• fresh coriander and mint (small handful of each)
• 1 clove garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp salt

Method:

1. Mix all ingredients in a food processor until fine. Stop before it gets pasty!
2. Put some oil onto your hands and roll into a kofta/kebab or seekh shape.
3. In a hot frying pan brown the koftas on each side then add a little bit of water to the pan to help it steam and cook.
4. Serve hot with tzatziki, fresh naan, hummus and a chunky chopped salad.