Name: Easy felafel with tangy garlic sauce
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 1 1/2 cup felafel mix; 1/3 cup (55g) burghul; 1/2 cup fresh flat-leaf parsley, finely chopped; 1 tablespoon ground coriander; 1 1/4 cup (310ml) water; 1/3 cup (80ml) water, extra; 1/3 cup (80ml) tahini; 1/3 cup (80ml) lemon juice; 2 clove garlic, crushed

Easy felafel with tangy garlic sauce

Serves 4

Prep

Cook

30M

Total

2H 30M

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Ingredients

1 1/2 cup felafel mix

1/3 cup (55g) burghul

1/2 cup fresh flat-leaf parsley, finely chopped

1 tablespoon ground coriander

1 1/4 cup (310ml) water

1/3 cup (80ml) water, extra

1/3 cup (80ml) tahini

1/3 cup (80ml) lemon juice

2 clove garlic, crushed

Method

1.Combine felafel mix, burghul, parsley, coriander and the water in large bowl, refrigerate, covered, for about 2 hours or until all liquid is absorbed and mixture holds together.

2.Shape level tablespoons of mixture into patties. Heat oil in large saucepan, deep-fry patties, in batches, until browned and cooked through, drain on absorbent paper.

3.Tangy garlic sauce, whisk together remaining ingredients in small bowl until smooth, drizzle over hot felafel. Serve with pitta bread and salad, if desired.

We used packaged felafel mix for this recipe, available from selected supermarkets, Middle-Eastern food shops and many health food stores.
Note

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