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Falafel bowl

10 minutes (20 minutes plus 30 minutes refrigerating)

Serves 4

Falafels

600g no-added-salt chickpeas, drained and rinsed
3 cloves garlic
1 brown onion, roughly chopped
2 tablespoons parsley
2 tablespoons coriander
2 teaspoons ground cumin
4 tablespoons wholemeal plain flour
1 egg
2 tablespoons olive oil

Parsley salad

1 bunch parsley, roughly chopped
4 tomatoes, roughly chopped
1 red onion, finely chopped
1 Lebanese cucumber, diced
2 tablespoons lemon juice

Tahini yoghurt

1/2 cup reduced fat Greek yoghurt
1 garlic clove, crushed
2 tablespoons tahini
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 x small wholemeal pita breads, to serve
4 lemon wedges, to serve

Place chickpeas, garlic, onion, parsley, coriander, cumin, flour and egg into a food processor and process until almost smooth. Using your hands, divide the mixture into 8 and roll 8 falafel patties. Cover and refrigerate for 30-45 minutes.
Meanwhile, prepare parsley salad. Combine parsley, tomatoes, red onion, cucumber, and lemon juice in a medium bowl and stir to combine. Set aside.
To make tahini yoghurt, whisk together yoghurt, garlic, tahini, lemon juice, ground cumin, pepper and olive oil in a small bowl until well combined.
Heat oil in a large frying pan over medium heat. Cook patties for 4-5 minutes each side or until cooked through.
To serve, divide the parsley salad, falafels and pitas between the 4 bowls.
Top with tahini yoghurt and a lemon wedge.

Falafel bowl

Ingredients

Method

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