Falafel patties

This Middle Eastern classic is a healthy protein to add to a Buddha bowl or to a platter with dips.

More than 1 hour

Makes 8

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Ingredients

  • 2 cans (400g each) chickpeas, drained 
  • 1 punnet (20g) fresh parsley, roughly chopped 
  • ¼ punnet (5g) dill, chopped 
  • 1 clove garlic, crushed 
  • 2 tsp (10ml) ground cumin 
  • 1 tsp (5ml) ground coriander 
  • ½ tsp (3ml) dried chilli flakes 
  • ½ red onion, finely chopped  
  • 2 Tbsp (30ml) flour 
  • Salt and milled pepper 
  • ½ cup (125ml) frozen peas, thawed 
  • 2 Tbsp (30ml) olive oil 

 

Sauce: 

  • ½ cup (125ml) plain yoghurt 
  • 2 Tbsp (30ml) fresh mint, chopped 
  • Juice (30ml) and zest of ½ lemon 

 

  • Baby leaf salad and garlic braai bread, for serving  

 

Method

  1. Place 1 can of chickpeas in a food processor along with herbs, garlic, spices, onion and flour. 
  2. Blitz until smooth and season. 
  3. Add peas and remaining chickpeas and pulse on low speed until chunky.  
  4. Form into 8 patties and refrigerate for an hour. 
  5. Brush with olive oil and cook straight from the fridge on a griddle pan over high heat for 2–3 minutes a side. 
  6. Mix sauce ingredients. 
  7. Serve patties hot or cold with sauce, salad leaves and bread. 

 

Browse more vegetarian recipes here.

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