ingredients
18
count
nutrition
372
calories
total time
30
mins
serves
4
servings
method
ingredients
ingredients
Falafel Balls
- 2 tbsp olive oil
- 1 medium red onion, minced
- 2 cloves garlic, crushed
- 1 green chilli, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g tin cooked chickpeas, drained
- ½ cup cooked bulgur wheat
- 100g breadcrumbs
- 2 tbsp lemon juice
- 15g fresh coriander, chopped
- 10g parsley (and or mint), chopped
Tahini yogurt dip
- 3 tbsp Glenisk organic greek style natural yogurt
- 1 tsp tahini paste
- half garlic clove, crushed
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp extra virgin olive oil
method
- Preheat oven to 190°C.
- Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
- In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
- Shape into small balls and place on a baking tray greased with oil.
- Bake for 25-30 minutes, turning once, until golden.
- Mix all tahini dip ingredients together and serve with falafel.
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