Enjoy a fresh green salad with crisp pita bread and homemade falafel.
Serves: 4
INGREDIENTS
Falafel
2 x 400 gram tins chickpeas
½ cup each flat leaf parsley and mint
2 teaspoons each ground cumin and coriander
3 spring onions, finely chopped
2 cloves garlic, crushed
finely grated zest 1 lemon
½ cup fresh breadcrumbs
1 egg, beaten
salt and freshly ground pepper
Salad
2 pita breads
1 cos lettuce, shredded
½ red onion, thinly sliced, rinsed in cold water, squeezed dry
4 radishes, thinly sliced
1 punnet cherry tomatoes, halved
½ small telegraph cucumber, halved and chopped into small chunks
250 grams green grapes, halved
small handful mint leaves, ripped
Dressing
4 tablespoons olive oil
juice and finely grated zest of 1 lime
1 teaspoon runny honey
1 clove garlic, crushed
yoghurt to serve
METHOD
Falafel: Drain and rinse the chickpeas and place in a food processor with the herbs, spices, spring onions, garlic and the lemon zest. Process until well combined. Add the breadcrumbs and the egg and season. Process again to form a thick paste.
Shape into 16 patties. Cover and refrigerate until ready to cook.
Heat a little vegetable oil in a sauté pan. Cook the falafel for 2-3 minutes each side until golden. Drain on kitchen towels.
Salad: Preheat the oven to 180 ̊C.
Split the pita breads in half and brush the rough side with olive oil. Bake until crisp and golden.
Place the salad ingredients in a bowl. Whisk the dressing together, tip onto the salad and toss.
To serve: Place a crisp pita bread on each plate. Top with salad, four falafel and a dollop of yoghurt.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.