Herbed Falafel with Capsicum, Mint & Yoghurt Sauce
A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.
Yield
12 servingsPrep
18 minCook
22 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chickpeas (garbanzo beans)
soaked overnight in water |
|
| 1 | each |
red onion
finely chopped |
|
| 4 | cloves |
garlic
crushed |
|
| 1 ½ | cups |
parsley leaves
firmly packed fresh continental |
|
| 1 ½ | cups |
coriander
firmly packed fresh, leaves |
*
|
| 2 | tablespoons |
lemon
rind, finely grated |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | x |
sea salt
to taste |
*
|
| Capsicum, mint and yoghurt sauce | |||
| 2 | each |
red onion
finely chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
red chili peppers
long, deseeded and finely chopped |
*
|
| ½ | cup |
sweet red bell peppers
red, finely diced |
*
|
| ½ | cup |
vegetable stock
campbell’s |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
yogurt, low-fat
|
|
| ¼ | cup |
mint leaves
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chickpeas (garbanzo beans)
soaked overnight in water |
|
| 1 | each |
red onion
finely chopped |
|
| 4 | cloves |
garlic
crushed |
|
| 355 | ml |
parsley leaves
firmly packed fresh continental |
|
| 355 | ml |
coriander
firmly packed fresh, leaves |
*
|
| 3E+1 | ml |
lemon
rind, finely grated |
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
baking powder
|
|
| 1 | x |
sea salt
to taste |
*
|
| Capsicum, mint and yoghurt sauce: | |||
| 2 | each |
red onion
finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
red chili peppers
long, deseeded and finely chopped |
*
|
| 118 | ml |
sweet red bell peppers
red, finely diced |
*
|
| 118 | ml |
vegetable stock
campbell’s |
|
| 5 | ml |
salt
|
|
| 355 | ml |
yogurt, low-fat
|
|
| 59 | ml |
mint leaves
chopped fresh |
*
|
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.
