Ingredients
Falafels
- 600 g no added salt chickpeas, drained and rinsed
- 3 cloves garlic
- 1 brown onion, roughly chopped
- 2 tablespoons parsley
- 2 tablespoons coriander
- 2 teaspoons ground cumin
- 4 tablespoons wholemeal plain flour
- 1 egg
- 2 tablespoons olive oil
Parsley salad
- 1 bunch parsley, roughly chopped
- 4 tomatoes, roughly chopped
- 1 red onion, finely chopped
- 1 Lebanese cucumber, diced
- 2 tablespoons lemon juice
Tahini yoghurt
- ½ cup reduced fat Greek yoghurt
- 1 garlic clove, crushed
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 x small wholemeal pita breads, to serve
- 4 lemon wedges, to serve
Method
Step 1
Place chickpeas, garlic, onion, parsley, coriander, cumin, flour and egg into a food processor and process until almost smooth. Using your hands, divide the mixture into 8 and roll 8 falafel patties. Cover and refrigerate for 30-45 minutes.
Step 2
Meanwhile, prepare parsley salad. Combine parsley, tomatoes, red onion, cucumber, and lemon juice in a medium bowl and stir to combine. Set aside.
Step 3
To make tahini yoghurt, whisk together yoghurt, garlic, tahini, lemon juice, ground cumin, pepper and olive oil in a small bowl until well combined.
Step 4
Heat oil in a large frying pan over medium heat. Cook patties for 4-5 minutes each side or until cooked through.
Step 5
To serve, divide the parsley salad, falafels and pitas between the 4 bowls. Top with tahini yoghurt and a lemon wedge.
