June 14, 2009

Mini Falafels with Raita

400g can Chick Peas, drained
400g can Butter Beans, drained
3 small green chilies
1/4 cup of each, fresh mint, coriander and parsley, chopped
1 clove garlic, crushed
1/2 teaspoon each ground cumin and cinnamon
1 egg
1/4 cup dry bread crumbs

1.Place all falafel ingredients into a food processor and blend until well combined. Cover and refrigerate for 30 minutes.
2.Roll two teaspoons of mixture into an oval shape, repeat with remaining mixture. Place onto a greased oven tray and spray lightly with oil and cook in a preheated oven on 350°C for 20 minutes.
3.Serve with Raitha.

TIP: Wet hands before rolling the falafels to prevent the mixture sticking.
Add a tablespoon of finely chopped onions,parsley and green chilli to raitha for a little flavor.

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