Cumin and chilli falafels in pita with mint, yoghurt and ouzo tzatziki

October 16, 2011 (Last Updated: January 11, 2019)

TO DRINK: Ouzo, of course, with a little iced water mixed in.

Print Recipe

Cumin and chilli falafels in pita with mint, yoghurt and ouzo tzatziki

Serves: 4
Cooking Time: 1 hour

Ingredients

  • TZATZIKI
  • 300ml Greek-style yoghurt
  • 125ml (½ cup) cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • 45ml (3 tbsp) fresh mint, shredded
  • 15ml (1 tbsp) ouzo (optional)
  • salt and freshly ground black pepper, to taste
  • FALAFELS
  • 2 x 410g tins chickpeas, drained
  • 80ml (cup) fresh coriander, chopped, plus extra to garnish
  • ½ red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 20ml (4 tsp) ground cumin
  • 20ml (4 tsp) ground coriander
  • 30ml (2 tbsp) sweet chilli sauce
  • 60ml (¼ cup) cake flour
  • salt and freshly ground black pepper, to taste
  • sunflower oil, for frying
  • 4 pita breads

Instructions

1

For the tzatziki, mix all the ingredients together and set aside.

2

For the falafels, lightly crush the chickpeas with a potato masher. Add the rest of the ingredients, mix well and shape loosely into 8 patties.

3

Heat the oil in a pan and fry the patties on both sides until golden brown and crisp on the outside.

4

Heat the pita breads (toast, bake in a hot oven for 1 minute or microwave them). Slice open and spread with tzatziki. Stuff 2 falafels in each pita and serve immediately, garnished with the extra coriander.



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October 16, 2011 (Last Updated: January 11, 2019) By
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