This fabulous falafel recipe will give you a perfect protein punch.
Prep Time: 10 mn Makes: 16 falafels
400g can Wattie’s Four Bean Mix in Springwater, drained
400g can Wattie’s Chickpeas in Springwater, drained
1?2 red onion, peeled and finely diced
2 Tbsp roughly chopped parsley
1 tsp ground cumin
1?2 lemon, juiced
2 Tbsp olive oil
2 Tbsp wholemeal flour
1?2 tsp baking powder
1 small carrot, grated Salt and pepper
4 cloves garlic
125g Greek yoghurt
Salt to taste
Handful parsley, mint and coriander
Red onions, finely sliced
- 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 Wattie’s Four Bean Mix and Wattie’s 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.
This falafel recipe is thanks to Michael Van De Elzen from The Food Truck, the new Food In A Minute guest celebrity chef.