Get your falafel fix with this fun bowl of fresh, zingy & crunchy veggies with crispy falafel and haloumi, all on a bed of creamy, zesty feta dip! Oh, plus the funky fermented pickle-y bits on top.
Serves: 2-4 | Total Time: 35 mins
Ingredients
Falafels:
- 400g can chickpeas, drained & rinsed
- 1 shallot, diced
- 3 garlic cloves
- ½ cup coriander
- ½ cup parsley
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground cumin
- 4 tbsp plain flour
- Extra virgin olive oil, for frying
Feta dip:
- 1 x 200g block feta (hard)
- ¾ cup Greek yoghurt
- ½ lemon zest
- 1 Tbsp Extra Virgin olive oil
Ferments:
- ¼ red onion, finely sliced
- ½ carrot, shaved
- 2 tsp salt
- 2 tsp sugar
- 2 tbsp white vinegar
Other:
- ½ cup pitted kalamata olives
- 1 cucumber, diced
- ½ punnet cherry tomatoes, halved
- ½ cup chopped mint
- ½ 200g block haloumi, sliced
- 1 x pita pocket
- Extra virgin olive oil, for dressing
- ½ lemon juiced, for dressing
Method
- Begin making the ferments in two small bowls 1 tsp of salt, 1 tsp of sugar & 1 tbsp of white vinegar into each, then add the red onion to one bowl and the carrot to the other.
- Prepare all other ingredients ready for assembling.
- Make the falafel by combining all falafel ingredients (except the olive oil) in a food processor & blitz until it’s reached the consistency of breadcrumbs.
- Roll into small balls & fry in the olive oil over a medium-high heat in a fry pan turning consistently to prevent burning.
- Set aside to cool but keep the pan on to fry the haloumi & warm the pita.
- Meanwhile, make the feta dip by combining all ingredients into a food processor & whiz until it’s reached a smooth consistency. You may notice small bits of feta & that’s ok.
- To assemble, start by spreading the feta dip onto the bottom of a large serving dish, top with falafel, haloumi, ferments & other ingredients. Drizzle with olive oil, lemon juice & enjoy!
Recipe and image kindly provided by WIRL.