Herbed Falafel with Capsicum, Mint and Yoghurt Sauce Recipe

Name: Herbed Falafel with Capsicum, Mint and Yoghurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chickpeas (garbanzo beans) soaked overnight in water; 1 each red onion finely chopped; 4 cloves garlic crushed; 1 1/2 cups parsley leaves firmly packed fresh continental; 1 1/2 cups coriander firmly packed fresh, leaves; 2 tablespoons lemon rind, finely grated; 2 teaspoons lemon juice fresh; 2 teaspoons coriander ground; 2 teaspoons cumin ground; 1 teaspoon baking powder; 1 x sea salt to taste; 2 each red onion finely chopped; 2 tablespoons vegetable oil; 3 cloves garlic minced; 1 each red chili peppers long, deseeded and finely chopped; 1/2 cup sweet red bell peppers red, finely diced; 1/2 cup vegetable stock campbellaTMs; 1 teaspoon salt; 1 1/2 cups yogurt, low-fat; 1/4 cup mint leaves chopped fresh

Servings: persons

1 1/2 cups chickpeas (garbanzo beans) soaked overnight in water
1 each red onion finely chopped
4 cloves garlic crushed
1 1/2 cups parsley leaves firmly packed fresh continental
1 1/2 cups coriander firmly packed fresh, leaves
2 tablespoons lemon rind, finely grated
2 teaspoons lemon juice fresh
2 teaspoons coriander ground
2 teaspoons cumin ground
1 teaspoon baking powder
1 x sea salt to taste
2 each red onion finely chopped
2 tablespoons vegetable oil
3 cloves garlic minced
1 each red chili peppers long, deseeded and finely chopped
1/2 cup sweet red bell peppers red, finely diced
1/2 cup vegetable stock campbellaTMs
1 teaspoon salt
1 1/2 cups yogurt, low-fat
1/4 cup mint leaves chopped fresh

1
Place the chickpeas in a large bowl and cover with cold water.
2
Set aside to soak overnight.
3
Drain well.
4
Place the chickpeas, onion, garlic, parsley, coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth.
5
Set aside for 30 minutes to develop flavours.
6
Divide chickpea mixture into 12 equal portions.
7
Roll each portion into a ball and flatten slightly.
8
Shallow fry until golden brown or place on a baking tray lined with baking paper and lightly sprayed with olive oil spray.
9
Bake in oven at 200C/180C (fan forced) turning halfway through cooking, for 15 minutes or until light golden brown.
10
Capsicum, mint and yoghurt sauce:
11
Heat the oil in a fry pan and cook the onions and garlic over a low heat for 5 minutes or until they have softened and caramelised.
12
Add the stock, chili and capsicum, stir over a moderate heat until the sauce thickens slightly and the capsicum has softened.
13
Season with salt.
14
Turn off the heat and add the yoghurt and chopped mint.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups chickpeas (garbanzo beans) soaked overnight in water, 1 each red onion finely chopped, 4 cloves garlic crushed, 1 1/2 cups parsley leaves firmly packed fresh continental, and more.

Yes, Herbed Falafel with Capsicum, Mint and Yoghurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Falafel with Capsicum, Mint and Yoghurt Sauce

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