BBQ Ideas: Falafel with butter beans, garlic, cumin and coriander

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Serve these tasty veggie patties with yoghurt and a tomato and red onion salad...

Serve these spicy falafels packed with garlic, cumin and clove with a cooling yoghurt dip and a refreshing tomato and red onion salsa. We've made things a little bit easier by using a pouch of Tilda's barbecue rice (maximum flavour absolute minimum effort) to start things off...

BBQ Falafel with butter beans, garlic, cumin and corriander with a yoghurt dip

Serves: 4

INGREDIENTS

  • 1 pouch of Tilda Barbecue Rice
  • 100g of drained butter beans
  • 2 tbsps. of Tahini sauce
  • 1 small onion, roughly chopped
  • A handful of fresh dill
  • A handful of fresh coriander
  • 1 crushed garlic clove
  • ½ tsp of ground cumin
  • ½ tsp of ground coriander
  • Salt and freshly ground black pepper
  • Sunflower oil for frying
  • Yoghurt Dip:
  • 100g of greek yoghurt
  • A handful of mint, chopped
  • 25g of grated cucumber
  • Salt and freshly ground black pepper
  • Tomato and Red Onion Salad:
  • ½ a red onion, very thinly sliced
  • 6 small vine ripened tomatoes, sliced
  • 1 tbsp. of olive oil
  • Salt and freshly ground black pepper
  • A few torn coriander leaves
  • Pitta bread to serve

METHOD

Place half the pack of rice and all the other ingredient in a food processor and mix into a fairly smooth consistency with some onion and herbs pieces 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 to 4 minutes on each side over medium heat, until golden brown.

Serve with warm pitta bread, the Yoghurt Dip and the Tomato and Onion Salad.


PREP TIME

15 mins plus 30 mins chilling

COOK TIME

10 mins



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