Falafels with garlic and mint yoghurt
Frozen green peas
1½ cup(s), thawed
Canned chickpeas, rinsed and drained
1 400g can, rinsed, drained
1 medium, coarsely chopped
3 clove(s), crushed
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Bicarbonate of soda
⅓ cup(s), (50g)
1 individual, cut into thick wedges
Natural greek style yoghurt
1 tbs, finely chopped
- 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.
- 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.
- 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.