All Recipes

Mike's 4-bean falafels with roasted garlic yoghurt and parsley salad

Prep

0-15 mins

Total

22 MIN

Servings

8 Servings

Ingredients

400 g

Can Wattie's four bean mix in springwater, drained

400 g

Can Wattie's chickpeas in springwater, drained

1/2 

Red onion, peeled and finely diced

2 tbsp

Roughly chopped parsley

1 tsp

Ground cumin

1/2 

Lemon, juiced

2 tbsp

Olive oil

2 tbsp

Wholemeal flour

1/2 tsp

Baking powder

1 

Small carrot, grated

- 

Salt and pepper

4 

Garlic cloves

125 g

Greek yoghurt

- 

Salt to taste

1 

Handful parsley, mint and coriander

- 

Red onions, finely sliced

- 

Mung beans

- 

Lemon

Instructions

Step 1

Heat the oven to 180°C and roast the whole cloves of garlic for 10 minutes, or until soft set aside for the garlic yoghurt.

Step 2

With a fork, lightly mash the drained Wattie's Four Bean Mix and Wattie's Chickpeas. Add the rest of the ingredients. Mix together until combined. Take the mix and mould into small round patties.

Step 3

Heat 2 tbsp of oil in a deep fry pan, add the falafel patties and cook for approximately 3 minutes each side or until golden.

Step 4

While falafels are cooking push the garlic out of the shells and mix thoroughly with the yoghurt. Season.

Step 5

To serve: Stack up the falafels onto a plate and garnish with the salad ingredients, finish with a squeeze of lemon and garlic yoghurt on the side.

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