First experienced on a beach-side picnic in the rain, these vegan falafel were excellent and filling. If you make more than can be eaten in one sitting, like we did, they make great lunch-box snacks for later in the week.
Our mutton comes from ewes at the end of a long and comfortable life and so is perhaps the most ethically acceptable of farmed meats. It has the richest flavour of any meat and when enclosed in this nutty pastry made from rye flour makes a delicious and substantial meal.
- 500g wholemeal rye flour
- 1/8 tsp salt (adjust to your preference)
- 1 tsp dried mixed herbs or 1 tsp garam massala (optional but recommended)
- 250g fat (I use part organic sunflower oil and part butter but anything will do)