I find this to be a great pantry recipe. I generally have all of the non-perishable ingredients on hand.
Chilli Bean Falafels
Bite into this! Falafels are a great, healthy way to fill up the family or your flatmates, and adding some spice with a tin of chilli beans will give a kick to your pita bread pockets.
Prep time:
Cook time:
Serves:
Serves 5
Ingredients
- 425g can Craig's Chilli Beans Mild-Medium
- 1 onion, peeled and chopped
- 1 tsp crushed garlic
- 1/2 cup couscous
- 1/2 cup chopped fresh coriander or parsley
- 1 tsp baking soda
- 3/4 cup ETA Mayonnaise
- 2 Tbsp chopped fresh mint
- 5 medium plain pita bread
- 2-3 tomatoes, cut into wedges
- 1/2 cos lettuce, trim off coarse leaves and wash
- 1/2 red onion, peeled and sliced
- 1/4 telegraph cucumber
Method
1. Pulse Craig’s Chilli Beans , onion and garlic in a food processor, until roughly chopped.
2. Turn into a bowl, sprinkle with couscous, mix well, cover with cling film and refrigerate for at least 30 minutes or until the mixture is firm to touch.
3. Add the coriander, baking soda and season with salt and pepper. Mix well. Roll into balls and flatten slightly.
4. Heat a little oil in a large frying pan and cook the Falafels for 2-3 minutes on each side until crisp and golden.
5. Combine ETA Mayonnaise with the mint.
Serve the Falafels with salad in pita breads topped with minty mayonnaise.
