Falafel Vegetable Bites Recipe
Falafel could sometimes get a bit dry, especially the shop-bought one, but this recipe makes them amazingly moist and it's quite easy too.
Preparation time: 20 minutes || Cooking time: 12 minutes
- White stale (hard) bread: 2 slices
- Chickpeas: 400gm from a can
- Ground cumin: 2 teaspoons
- Ground coriander: 2 teaspoons
- Onion: 1
- Carrot: 1
- Parmesan cheese: 25gm
- Garlic: 2 cloves
- Parsley leaves: 1 tablespoon
- Egg: 1
- Sunflower oil: 2 tablespoons
- Plain flour: 1 tablespoon
- Salt and pepper to taste
For the tzatziki sauce:
- Green yogurt: 250gm
- Cucumber: half
- Garlic: 1 clove
- Mayonnaise or yogurt
- Pitta bread
- Mint leaves
First, drain and rinse the chickpeas, chop the onion and grate the carrot, then peel and crush the garlic and chop the parsley leaves. Beat the egg lightly in a small bowl and set aside, then grate the cucumber and garlic for the tzatziki sauce.
Begin by making the tzatziki sauce by combining ingredients in a bowl, then cover and chill in the refrigerator.
For the falafel, place the bread into a food processor's bowl and whizz until you get crumbs, then add the chickpeas, spices, onion, carrot, cheese, garlic and parsley and whizz until all finely chopped. Season to taste and add the egg to help keep the mixture together. Whizz gently until homogenised.
Using your hands, shape the falafel into 20 patties, then dust them with flour and set aside.
Heat the sunflower oil in a frying pan over medium heat and fry the patties for about 2 to 3 minutes on each side, until golden and crispy. When cooked, set them on kitchen paper before serving to absorb the extra oil.
To serve, place the falafel in a pita bread and add mayonnaise or yogurt and lime wedges to squeeze over the tzatziki sauce.