Chickpea Falafel, Mini Pitas and Tzatziki
Servings 4
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 1 x 400g can Rhodes Quality Chickpeas in Brine
- 100 g chickpea flour, and extra for dusting
- 2 cloves garlic, peeled
- 1 Tbsp Hinds Spices Mild & Spicy Curry Powder
- 1 Tbsp Hinds Spices Spice for Rice
- 2 Tbsp olive oil
- 12 mini pitas
- 1 cup double thick plain yoghurt
- 2 garlic cloves, peeled and grated
- ½ cucumber, grated
- 1 Tbsp Hinds Spices Mixed Herbs
- Fresh mint leaves for serving
METHOD
- Place the Rhodes Quality Chickpeas in Brine, chickpea flour, garlic, Hinds Spices Mild & Spicy Curry Powder, Hinds Spices Spice for Rice and olive oil into a food processor and blend until just combined (the mixture should still be quite chunky). Roll the falafels into 12 balls and lightly dust in a little chickpea flour.
- Make a fire, and over medium coals, braai the falafels for 5 to 7 minutes and pita breads for 3 minutes, turning regularly.
- Mix together the yoghurt, garlic, cucumber, Hinds Spices Mixed Herbs and season to taste. Set aside. Serve the falafels with the pita breads and tzatziki and enjoy with fresh mint.
