This fabulous falafel recipe will give you a perfect protein punch.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Course Appetiser, Lunch, Side Dish
Servings 16falafels
Ingredients
1canfour bean mix400g, drained
1canchickpeas400g, drained
½red onionpeeled and finely diced
2tbsproughly chopped parsley
1tspground cumin
½lemonjuice
2tbspolive oil
2tbspwholemeal flour
½tspbaking powder
1small carrotgrated
Garlic Yoghurt
4clovesgarlic
125gGreek yoghurt
Salt to taste
Salad
Handful parsleymint and coriander
red onionsfinely sliced
mung beans
Lemonwedges
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