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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.