Mike’s falafels
This fabulous falafel recipe will give you a perfect protein punch.
Ingredients
- 1 can four bean mix 400g, drained
- 1 can chickpeas 400g, drained
- ½ red onion peeled and finely diced
- 2 tbsp roughly chopped parsley
- 1 tsp ground cumin
- ½ lemon juice
- 2 tbsp olive oil
- 2 tbsp wholemeal flour
- ½ tsp baking powder
- 1 small carrot grated
Garlic Yoghurt
- 4 cloves garlic
- 125 g Greek yoghurt
- Salt to taste
Salad
- Handful parsley mint and coriander
- red onions finely sliced
- mung beans
- Lemon wedges
Instructions
- Heat the oven to 180°C and roast the whole cloves of garlic for 10 minutes, or until soft. Set aside for the garlic yoghurt.
- With a fork, lightly mash the drained mixed beans and chickpeas. Add the rest of the ingredients. Mix together until combined. Take the mix and mould into small round patties.
- Heat 2 tbsp of oil in a deep fry pan, add the falafel patties and cook for approx. 3 minutes each side or until golden.
- While falafels are cooking push the garlic out of the shells and mix thoroughly with the yoghurt. Season.
- To serve: Stack up the falafels onto a plate and garnish with the salad ingredients, finish with a squeeze of lemon and garlic yoghurt on the side.
Notes
This falafel recipe is thanks to Michael Van De Elzen from The Food Truck, the new Food In A Minute guest celebrity chef.
Remember to share this online with the hashtag falafel recipe nz, i.e. #falafelrecipenz
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