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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 15 |
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Serve hot or cold for a tasty vegetarian snack. Great for picnics, packed lunches, kids meals etc. PLEASE NOTE: THESE ARE BEST GRILLED/BROILED. Spray them with oil & under med/high heat. Ingredients:
800 g drained canned chick-peas |
2 teaspoons cumin |
2 tablespoons fresh coriander, chopped (cilantro) |
2 garlic cloves, crushed |
1 fresh green chile, deseeded and finely chopped |
oil (for frying) |
1 cup greek yogurt |
salad leaves |
4 pita breads, to serve |
Directions:
1. Mash the chickpeas or puree coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season and divide into 24 pieces of equal size. Shape each piece into a ball.
2. Heat a little oil in a frying pan and cook the balls for approximately 6 minutes each or until crisp and golden. This will probably have to be done in batches unless you have a huge pan!
3. Toast the pitta breads and slit the tops. Fill with the falafel and salad leaves, spoon a little yogurt on to the top too.
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