Description
(makes 28 cocktail-size portions)
Generally falafel are deep-fried but I like to barbecue them as they taste fresher and lighter. Make larger falafel and serve between Barbecued Flatbread with Sun-dried Tomato Pesto.
INGREDIENTS
65ml (1/4 cup) water
100g (1/2 cup) bulgur wheat
15ml (1 tbsp) olive oil
125g (1 medium) red onion (finely diced)
2 cloves garlic (finely chopped)
1/4 tsp crushed red chilli flakes
1+ 1/4 tsp ground cumin
1+ 1/4 tsp ground coriander
220g (1 + 1/2 cups) canned chickpeas (drained) (or soaked, cooked and drained dried chickpeas)
30ml (2 tbsp) lemon juice
35g (1/4 cup) pine nuts
25g (4) sundried tomatoes (finely chopped)
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped parsley leaves
1 tbsp finely chopped chives
flaky sea salt
freshly ground black pepper
oil for barbecuing
Yoghurt, Feta and Dill Dressing (CC)
METHOD
Pour olive oil into a small, heavy-based pan, set over medium heat and when hot add onion. Cook for 2-3 minutes or till softened. Add garlic and cook for a further 2-3 minutes till onion and garlic are translucent but not browned.
Add chilli flakes, freshly ground cumin and coriander and cook for 1 minute. Remove from heat and cool.
In a bowl of a food processor fitted with a metal blade place bulgur wheat, onion mixture, chickpeas, lemon juice, pine nuts, sundried tomatoes, chopped coriander, parsley and chives, with salt and pepper to taste. Pulse till roughly chopped and mixture is combined.
Rest mixture for 15 minutes in refrigerator before forming into 28 even-sized balls. Lightly flatten to about the size of a 50c coin.
Preheat barbecue flat plate and brush with a generous layer of Canola oil. Cook falafel on preheated barbecue for 2-3 minutes on each side till golden brown and heated through. Remove from barbecue and, if required keep warm by covering with falafel with aluminium foil. Serve warm with Yoghurt, Feta and Dill Dressing.
Yoghurt, Feta and Dill Dressing
(makes 315ml)
Serve in a small bowl alongside falafel, vegetable fritters, steamed broccoli or lamb chops.
INGREDIENTS
|
250ml (1 cup) Greek-style yoghurt 60g creamy style feta (crumbled) 1 tbsp roughly chopped dill |
1 tbsp finely chopped chives 1/2 tsp finely grated lemon zest |
METHOD
- Into a small bowl place yoghurt, feta, dill, chives and zest and combine.
- Stir well and leave to sit at room temperature for at least 1 hour for flavours to infuse. Serve immediately or refrigerate for up to 3 days. Serve at room temperature.