Falafels with garlic and mint yoghurt
5
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This traditional Middle-Eastern favourite will satisfy vegetarians and meat eaters alike
Ingredients
Frozen green peas
1½ cup(s), thawed
Canned chickpeas, rinsed and drained
1 400g can, rinsed, drained
Brown onion
1 medium, coarsely chopped
Garlic
3 clove(s), crushed
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Ground coriander
2 tsp
Ground cumin
1 tsp
Bicarbonate of soda
1 tsp
Plain flour
⅓ cup(s), (50g)
Egg white
1 medium
Canola oil
1 tbs
Lebanese bread
1 individual, cut into thick wedges
Greek yoghurt, plain, full-fat, no added sugar
⅓ cup(s)
Fresh mint
1 tbs, finely chopped
Lemon juice
1 tbs
Instructions
1
Blend or process peas, chickpeas, onion, 2 garlic cloves, parsley, coriander, cumin, bicarbonate of soda, flour and egg white until almost smooth. Using floured hands, shape mixture into 8 patties.
2
Heat oil in a large non-stick frying pan over medium-low heat. Add patties and cook, turning, for 10 minutes or until browned on both sides and heated through.
3
Meanwhile, heat an oil-sprayed chargrill pan or barbecue over medium heat. Add bread and cook for 20 seconds or until charred and heated through. Combine yoghurt, fresh mint, juice and remaining garlic in a small bowl. Serve falafels with Lebanese bread and yoghurt mixture.
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