Mediterranean inspired flavours for a meat-free lunch or a light dinner.

Ingredients

Falafel

• 2 x 400 g cans Rhodes Quality Chickpeas
• 1 red onion, finely chopped
• handful fresh coriander leaves, chopped
• 5 ml (1 t) ground coriander
• 1 egg, lightly whipped
• salt and coarsely ground black pepper
• 250 ml (1 C) breadcrumbs
• sunflower oil for frying

Tzatziki

• 250 ml (1 C) plain yoghurt
• 1 cucumber, finely chopped
• 2 cloves garlic, finely crushed
• 5 ml (1 t) lemon zest
• 15 ml (1 T) lemon juice
• 30 ml (2 T) mint leaves, chopped
• salt and coarsely ground black pepper
• to serve: 4 fresh pita breads; fresh rocket; 1 avocado, peeled, pit removed and sliced

Method

1. Drain the Rhodes Quality Chickpeas in a colander and rinse well under running water.
2. Allow all the excess water to run off and place the chickpeas into a bowl.
3. Mash with a potato masher, the mixture need not be fine and smooth.
4. Add the onion, coriander and ground coriander and stir well to mix.
5. Add the egg and season to taste.
6. Use your hands to shape and roll the mixture into even size balls.
7. Roll each ball in the breadcrumbs and set aside.
8. Half fill a small saucepan with oil and bring to the heat.
9. Drop the falafel in batches into the oil and fry for just a few minutes until golden.
10. Drain on paper towel.
11. To make the Tzatziki mix together the yoghurt, cucumber, garlic, lemon zest, lemon juice and mint.
12. Season to taste.
13. To serve, heat the pita breads and fill with the rocket and avocado.
14. Add the warm falafel and top with a generous spoonful of Tzatziki.