Name: Felafel with beetroot dip and tzatziki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Felafel; 2 cup dried chickpeas; 1 medium brown onion, finely chopped; 1/2 cup flat-leaf parsley leaves, plus 2 tablespoons chopped, extra; 1/4 cup chopped coriander; 4 clove garlic, chopped; 2 teaspoon ground coriander; 3 teaspoon ground cumin; 1/4 teaspoon chilli powder; 1/2 teaspoon bicarbonate of soda; vegetable oil, to deep-fry; 2 large tomatoes, finely chopped; Beetroot dip; 1 225g can sliced beetroot, drained; 2 tablespoon sour cream; 1 green onion, finely chopped; 1 clove garlic, crushed; Tzatziki; 2/3 cup low-fat natural yogurt; 1/3 lebanese cucumber, peeled, finely chopped; 1 tablespoon lemon juice; 1 tablespoon finely chopped mint; 1 clove garlic, crushed

Felafel with beetroot dip and tzatziki

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Makes 30 Item

Prep

10M

Cook

10M

Total

20M

Ingredients

Felafel

2 cup dried chickpeas

1 medium brown onion, finely chopped

1/2 cup flat-leaf parsley leaves, plus 2 tablespoons chopped, extra

1/4 cup chopped coriander

4 clove garlic, chopped

2 teaspoon ground coriander

3 teaspoon ground cumin

1/4 teaspoon chilli powder

1/2 teaspoon bicarbonate of soda

vegetable oil, to deep-fry

2 large tomatoes, finely chopped

Beetroot dip

1 225g can sliced beetroot, drained

2 tablespoon sour cream

1 green onion, finely chopped

1 clove garlic, crushed

Tzatziki

2/3 cup low-fat natural yogurt

1/3 lebanese cucumber, peeled, finely chopped

1 tablespoon lemon juice

1 tablespoon finely chopped mint

1 clove garlic, crushed

Method

1.Soak chickpeas in cold water overnight.

2.Drain chickpeas; remove skin. Process chickpeas and onion until almost smooth. Transfer mixture to a bowl. Add herbs, garlic, spices and bicarb soda. Cover; chill 15 minutes.

3.To make beetroot dip, process all ingredients until combined. Season with salt.

4.To make tzatziki, combine all ingredients in a small bowl. Season with salt.

5.Shape tablespoons of chickpea mixture into balls; flatten slightly. Deep-fry falafel in hot oil, in batches, 3-4 minutes each batch, or until golden; transfer to paper towels.

6.Combine tomato and extra parsley. Arrange felafel on a platter. Serve with tortillas, dips and tomato.

This recipe makes about 2/3 cup beetroot dip and 3/v cup tzatziki.
Note

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Ingredients

Method

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