TO DRINK: Ouzo, of course, with a little iced water mixed in.
Cumin and chilli falafels in pita with mint, yoghurt and ouzo tzatziki
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.
