Herbed Falafel with Capsicum, Mint and Yoghurt Sauce

Ingredients

Directions

Place the chickpeas in a large bowl and cover with cold water.

Set aside to soak overnight.

Drain well.

Place the chickpeas, onion, garlic, parsley, coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth.

Set aside for 30 minutes to develop flavours.

Divide chickpea mixture into 12 equal portions.

Roll each portion into a ball and flatten slightly.

Shallow fry until golden brown or place on a baking tray lined with baking paper and lightly sprayed with olive oil spray.

Bake in oven at 200°C/180°C (fan forced) turning halfway through cooking, for 15 minutes or until light golden brown.

Capsicum, mint and yoghurt sauce:

Heat the oil in a fry pan and cook the onions and garlic over a low heat for 5 minutes or until they have softened and caramelised.

Add the stock, chili and capsicum, stir over a moderate heat until the sauce thickens slightly and the capsicum has softened.

Season with salt.

Turn off the heat and add the yoghurt and chopped mint.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.