Ingredients

The following ingredients have 2 Servings
  • 1 tsp Rose Harissa
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Sesame Seeds
  • 1/2 tsp Aleppo Chilli Flakes
  • 2 cloves Garlic (roughly chopped)
  • Small handful Fresh Coriander
  • 1 400g tin Chickpeas (drained)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Red Pepper (cut into wedges)
  • 1 Red Onion (cut into wedges)
  • 6 Cherry Tomatoes (halved)
  • 250 g Greek Yoghurt
  • 1/2 Cucumber (chopped into chunks)
  • Black Olives
  • 5 Radishes (thinly sliced)
  • 100 g Feta Cheese
  • Pitta Bread
  • 1 Lemon (cut into wedges)
  • Salt and Pepper

Instruction

  • Spread the peppers, onions and tomatoes out on a baking sheet and drizzle with half the oil. Sprinkle with salt and pepper and roast at 200°C for 20-30 minutes until a little charred and soft.
  • While the vegetables are roasting make the falafel. Put the chickpeas, harissa, cumin, coriander, sesame seeds, aleppo chilli flakes and garlic into a blender and blend until smooth. Make into 6-8 patties. Heat a griddle over a high heat with the rest of the oil. Cook the patties for 5 minutes on each side then remove and place on a paper towel lined plate.
  • Serve your falafel with the roasted vegetables, the olives, feta, lemon wedges, coriander, pitta bread and the yoghurt mixed with cucumber chunks.