Falafel Koftas with Raita Sauce
Prep:10 minutes
Cook:10-15 minutes
Serves:2 or 4 as a starter
Great served in toasted pittas with salad. Try shaping into rounds and fry instead of serving on skewers.
INGREDIENTS
400g can chick peas
½ tbsp olive oil
1 red pepper, diced (180g)
1 tsp cumin seeds
½ tsp LoSalt
2 tbsp plain flour (12g)
150g cucumber, coarsely grated
75g fat free natural yogurt
1 sprig mint, leaves shredded
100g mixed leaf salad
8 wooden satay sticks or skewers
METHOD
1. Drain and rinse the chick peas and pat dry on kitchen paper. Place in a food processor.
2. Heat the oil in a frying pan and fry the pepper and cumin for 3-4 minutes and add to the food processor along with the LoSalt and flour, season with black pepper. Blitz to a coarse paste.
3. Divide the paste into 8 and mould into a sausage shape approx. 8cm long, thread onto wooden satay sticks or metal skewers. Place on a greased foil lined baking tray. Place under a preheated grill for 5 minutes, turn over and grill for a further 5 minutes.
4. Meanwhile, mix together the cucumber, yogurt and mint. Serve the koftas with the salad and raita sauce.
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