Photo of Falafels with garlic and mint yoghurt by WW

Falafels with garlic and mint yoghurt

9
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
This traditional Middle-Eastern favourite will satisfy vegetarians and meat eaters alike

Ingredients

frozen green peas

1½ cup(s), thawed

chickpeas, canned, rinsed, drained

1 can(s), 400g size 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

cup(s), (50g)

egg white

1 medium

canola oil

1 tbs

lebanese bread

1 individual, cut into thick wedges

natural greek style yoghurt

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.

Notes

SERVING SUGGESTION: Salad of baby cos lettuce, vine-ripened tomatoes and Lebanese cucumber drizzled with lemon juice.TIP: Allow patties to form a slight crust during cooking as this will prevent them from breaking up when turning.

Start eating better than ever!