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Mike's 4-Bean Falafels with Roasted Garlic Yoghurt and Parsley Salad
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
Easy
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: 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
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
1
400 g can Wattie's Four Bean Mix in Springwater, drained
2
400 g can Wattie's Chickpeas in Springwater, drained
3
½ red onion, peeled and finely diced
4
2 Tbsp roughly chopped parsley
5
1 tsp ground cumin
6
½ lemon, juiced
7
2 Tbsp olive oil
8
2 Tbsp wholemeal flour
9
½ tsp baking powder
10
1 small carrot, grated
11
salt and pepper
12
4 garlic cloves
13
125 g greek yoghurt
14
salt to taste
15
1 handful parsley, mint and coriander
16
red onions, finely sliced
17
mung beans
18
lemon
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