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Crispy Spiced Falafels with Yoghurt and Mint Dressing
Crispy Spiced Falafels with Yoghurt and Mint Dressing
Falafels are so popular and quick to make, especially with the help of a food processor! We like them in pita pockets with salad and a generous spoonful of Yoghurt and Mint Dressing.
Makes 3
Prep Time 15 minutes (Plus 10 minutes refrigeration)
Cook Time 10 minutes
Intermediate
Ingredients
400g can Wattie's Chickpeas in Springwater
1 clove garlic, chopped
1 small red onion, chopped
1 Tbsp Wattie's Tomato Paste
1 tsp Gregg's Ground Smoked Paprika
1 tsp Gregg's Ground Cumin
Handful of fresh parsley leaves
1½ Tbsp chickpea flour*
Yoghurt and Mint Dressing: ½ cup natural unsweetened yoghurt
Handful of fresh mint leaves, chopped
Squeeze of lemon to taste
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Drain the Wattie's Chickpeas and then dry them on paper towels to absorb as much of the moisture as possible. Step 2
Place the chickpeas in a food processor. Add the garlic, red onion, Wattie's Tomato Paste, Gregg's Ground Smoked Paprika, Gregg's Ground Cumin, parsley and chickpea flour. Season with salt and pepper to taste. Process until the mixture binds together but still has a bit of texture. Step 3
Shape the mixture into 8 small patties. Place on a tray and refrigerate for 10 minutes. Step 4
To make the Yoghurt and Mint Dressing: Mix the ingredients together, adding the lemon juice to taste. Step 5
Heat 2 tablespoons of olive oil in a small frying pan and cook the falafels over medium heat for 3-4 minutes on each side or until golden and hot. Step 6
Serve with Yoghurt and Mint Dressing and a crisp green salad on the side. Alternatively fill pita pockets with falafels, salad and dressing. Tips
If the falafel mixture is too wet, add a little extra chickpea flour.
Swap It Out
*Chickpea flour can be substituted with plain flour.
What do I need?
Select All
1
400 g can Wattie’s Chickpeas in Springwater
2
1 clove garlic, chopped
3
1 small red onion, chopped
4
1 Tbsp Wattie's Tomato Paste
5
1 tsp Gregg's Ground Smoked Paprika
6
1 tsp Gregg's Ground Cumin
7
Handful of fresh parsley leaves
8
1 ½ Tbsp chickpea flour*
9
½ cup natural unsweetened yoghurt
10
Handful of fresh mint leaves, chopped
11
Squeeze of lemon to taste
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Cook Time 15 minutes
Easy
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