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Chilli Bean Falafels
Serves 5
Ingredients
- fresh produce coriander living plant, each
- 425g can Craig's Chilli Beans
- 1 Onion, peeled and chopped
- 1/2 c Couscous
- 1/2 c Chopped Fresh Coriander or Parsley
- 1 tsp Baking Soda
- 5 Medium Plain Pita Bread
- 1/2 Cos Lettuce, trim off coarse leaves & washed
- 1/2 Red Onion, peeled and sliced
- 1/4 Telegraph Cucumber
- 1 tsp Minced Garlic
- 3/4 c ETA Mayonnaise
- 2-3 Tomatoes, cut into wedges
- 2 tbsp Chopped Fresh Mint
Method
Pulse Craig’s Chilli Beans, onion and garlic in a food processor, until roughly chopped.
Turn into a bowl, sprinkle with couscous, mix well, cover with cling film and refrigerate for at least 30 minutes or until the mixture is firm to touch.
Add the coriander, baking soda and season with salt and pepper. Mix well. Roll into balls and flatten slightly.
Heat a little oil in a large frying pan and cook the Falafels for 2-3 minutes on each side until crisp and golden.
Combine ETA Smooth and Creamy Mayonnaise with the mint.
Serve the Falafels with salad in pita breads topped with minty mayonnaise
This recipe was sent in by
Watties Food in a Minute
