CANNELLINI BEAN, RICOTTA AND SRIRACHA ROASTED ONION FALAFELS

Ingredients

• 2 tsp Sriracha sauce

• vegetable oil

• salt and pepper

• organic olive oil, for drizzling

• 250 (1/2 bag) g baby onions, halved

• 1 1/2 cups self raising flour

• 1 box Italian parsley, roughly chopped

• 1 tsp Sriracha seasoning

• 1/2 cup ricotta cheese, to serve

• 200 g Red quinoa, rinsed

• 1 can cannellini beans, drained and rinsed

Cooking Instructions

1. Preheat the oven to 200°C.

2. Place the baby onions on a roasting tray, drizzle with olive oil and sprinkle over the Sriracha seasoning and salt and pepper.

3. Roast the onions for 15- 20mins until golden and beginning to char.

4. Place the beans, ricotta and onions into a food processor and blend until completely combined. Remove the mixture from the blender and stir in the parsley, flour and quinoa. Add a little more flour if the mixture appears too wet. Roll tablespoons of the mixture into even sized balls and set in the fridge for 15mins.

5. Pour the oil into a medium sized deep pan and heat until the temperature reaches 160°C or test if it sizzles when you drop in a little of the mixture.

6. Fry the balls in batches until golden and crunchy. Remove and place onto paper towel to drain excess oil.

7. Serve with extra Sriracha sauce.

#cannellini #ricotta #sriracha #rosasted #onion #falafel