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
- 1 pack of Tilda Lime & Coriander
- 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
- 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
