Easy Falafel Served With Tomato & Red Onion Salad
- 0 - 30 Minutes
- Easy
- Serves 4
Try our delicious and easy falafel recipe straight from the Tilda Kitchen.
Ingredients
Method
For the falafel
120g Tilda Basmati 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 oil
Salt and pepper to taste
Torn coriander leaves to garnish
- 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
