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4-Bean Falafel with Roasted Garlic Yoghurt
Mike's 4-Bean Falafels with Roasted Garlic Yoghurt and Parsley Salad
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Mike's 4-Bean Falafels with Roasted Garlic Yoghurt and Parsley Salad

No need to go out to enjoy restaurant-quality falafel. You’ll be surprised by how quick and easy this recipe is to make. Fresh, flavoursome and a little bit fancy − perfect for entertaining.

Makes 16
Prep Time 10 minutes
Cook Time 12 minutes
Ingredients
Falafels:
400 g can Wattie's Four Bean Mix in Springwater, drained
400 g can Wattie's Chickpeas in Springwater, drained
½ red onion, peeled and finely diced
2 Tbsp roughly chopped parsley
1 tsp ground cumin
½ lemon, juiced
2 Tbsp olive oil
2 Tbsp wholemeal flour
½ tsp baking powder
1 small carrot, grated
salt and pepper
Garlic Yoghurt:
4 garlic cloves
125 g greek yoghurt
salt to taste
Salad:
1 handful parsley, mint and coriander
red onions, finely sliced
mung beans
lemon

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Four Bean Mix

This tasty combination of Cannellini, Lima, Pinto and Kidney beans contains iron and folate, essential nutrients that support normal immune system function. Arm yourself against ills by enjoying a regular dose of Four Bean Mix as part of a healthy diet.

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Method
Step 1
1. Heat the oven to 180°C and roast the whole cloves of garlic for 10 minutes, or until soft set aside for the garlic yoghurt.
Step 2
2. With a fork, lightly mash the drained Wattie's Four Bean Mix and Wattie's Chickpeas. Add the rest of the ingredients. Mix together until combined. Take the mix and mould into small round patties.
Step 3
3. Heat 2 Tbsp of oil in a deep fry pan, add the falafel patties and cook for approximately 3 minutes each side or until golden.
Step 4
4. While falafels are cooking push the garlic out of the shells and mix thoroughly with the yoghurt. Season.
Step 5
To serve:
Step 6
Stack up the falafels onto a plate and garnish with the salad ingredients, finish with a squeeze of lemon and garlic yoghurt on the side.
Tips
What do I need?
Select All
400 g can Wattie's Four Bean Mix in Springwater, drained
400 g can Wattie's Chickpeas in Springwater, drained
½ red onion, peeled and finely diced
2 Tbsp roughly chopped parsley
1 tsp ground cumin
½ lemon, juiced
2 Tbsp olive oil
2 Tbsp wholemeal flour
½ tsp baking powder
1 small carrot, grated
salt and pepper
4 garlic cloves
125 g greek yoghurt
salt to taste
1 handful parsley, mint and coriander
red onions, finely sliced
mung beans
lemon
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