Method
Ingredients
Ingredients
For the falafel
- 1 pack of Tilda Coconut, Chilli and Lemongrass Rice
- 100g of drained butter beans
- 2 tbsp of Tahini sauce
- 1 small onion
- A handful of fresh dill
- A handful of fresh coriander
- 1 clove of garlic, crushed
- 1/2 tsp of ground cumin
- 1/2 tsp of ground coriander
- Salt and pepper to taste
- Sunflower oil for frying
- Pitta breads to serve
For the yoghurt dip
- 100g of Greek yoghurt
- A handful of chopped mint
- 25g of grated cucumber
- Salt and pepper to taste
For the salad
- 1/2 a red onion, thinly sliced
- 6 small vine ripened tomatoes, sliced
- 1 tbsp of olive oil
- Salt and pepper to taste
- Torn coriander leaves to garnish
Method
-
Place half the pack of rice and all the other ingredient in a food processor and blitz to a fairly smooth consistency with some flecks of onion and herbs still visible
-
Season to taste
-
Add the remaining rice and stir well
-
Cover with cling film and chill for 30 minutes or longer if you can
-
To make the yoghurt dip blend all the ingredients together and check seasoning
-
For the Tomato and Red Onion salad mix together all the ingredients and season
-
Mould the mix into 12 balls and then flatten them into patties
-
Heat some oil in a pan and fry the falafels for 3-4 minutes each side over a medium heat, until golden brown
-
Serve with warmed pittas, the Yoghurt Dip and the Tomato and Onion Salad
