This recipe first appeared in Woman’s Day.
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Ingredients
Tabbouleh
Mint sauce
Method
1.In a bowl, combine mince, breadcrumbs, onion, herbs, paste, egg and garlic. Season.
2.Using ¼ cup measures of mixture, form into oval rissoles. Place on a tray. Chill for 10 minutes.
3.Tabbouleh: In a large bowl, toss chickpeas, parsley, tomato and cucumber together. Drizzle with combined olive oil and lemon juice. Season and toss well.
4.Mint sauce: In a food processor, pulse all ingredients together until smooth. Season to taste.
5.In a large frying pan, heat oil on high. Cook rissoles in 2 batches for 3-4 minutes each side until cooked through. Drain on a paper towel.
6.Serve rissoles on a bed of tabbouleh, drizzled with mint sauce and accompanied by flatbread.