Courgette & Mint Falafels with Peppadew, Rocket and Feta Dressing
This little creation was made by combining courgettes and mint to make a light and fluffy falafel, with what I had in the fridge and pantry cupboard (well my under stairs cupboard with a few shelves in it!).
I had a packet of courgettes and some fresh herbs, a tin of the flageolet beans, which I really wanted to get into our diet. We are not a natural bean loving family, but disguised we all enjoy them.
I have called these falafels, but reading the recipe you may question not using chickpeas. In the Middle East falafels can be made with other beans and pulses rather than just chickpeas. Having said that the recipe would work with chickpeas or any other beans you love.
This needs a little forward planning but is easy to make. The mixture just needs a little time in the fridge to firm up. I blended everything together in my lunch hour (I was working from home that day), I popped the mixture into the fridge, ready for me to cook at dinner time. It took minutes to assemble and was a great make ahead and get dinner on the table in 30 minutes meal.
I served the Mint & Courgette Falafels in Folder White Flatbreads which I discovered whilst walking the aisles scanning for new food items. Weird I know I literally scower the shelves looking up and down each aisle for new additions. They are sold in both Tescos (the larger store and small locals) and Sainsburys. They make a delicious Multiseed flatbread too. These unassuming thin flatbreads which I would call pitta bread, are the closest I can get to the taste of pitta bread that you are served in Greece and Cyprus. The main difference is that they are not as thick and can’t be rolled. These flatbreads housed the Courgette and Mint falafels beautifully. For my gluten free readers you could use gluten free pitta bread or eat them as I did, with the salad ingredients and I used the Peppadew, Rocket and Feta to dress the falafels and salad leaves. I created a falafel salad for myself and packed a lunch of just that for my husband. I love bread but for some odd reason only at lunch. I always eat anything at dinnertime like a burger or wrap without the bread just the filling and toppings.
Below are the links to the flatbread on Tescos and Sainburys sites.
- 3 courgettes (600g), topped and tailed
- 1 tin Flageolets beans (400g)
- 30g flat leaf parsley
- 10g fresh mint
- 9 tablespoons plain flour or gluten free flour
- 1 heaped teaspoon baking powder
- 1 teaspoon salt
- Serve with
- Peppadew, Rocket and Feta Dressing
- 5 peppadews
- ½ bag of washed rocket
- ½ block of feta cheese
- ¼ cup olive oil
- ¼ cup natural Greek yoghurt
- 1 teaspoon chilli flakes (optional)
- Salt and pepper to taste
- Oil to grease mini muffin tin
- Salad of your choice to serve
- Lettuce, tomatoes, shredded cabbage
- Add the courgettes to a food processor.
- Blend the courgettes until they are chopped into small pieces around 1 cm.
- Add the herbs and beans and blend again until incorporated.
- Then add 3 Tablespoons of flour at a time, blend and repeat until all 9 tablespoons have been added to the mixture.
- Add the baking powder and blend.
- Refrigerate for 2 -4 hours
- Grease a mini muffin tray 24 holes and drop a teaspoonful mixture into each hole.
- Or drop teaspoonfuls of the mixture onto a greased baking tray.
- Bake at 200 degrees for 15-20 minutes or until golden brown.
- The mixture can easily be halved, it made a huge amount which was a great lunch box addition with salad and a pitta.
- To make the dressing
- Add all the ingredients except the yoghurt to a blender or into a Nutribullet.
- Blend to a smooth paste.
- Stir the blended ingredients into the yoghurt.
- Serve with lettuce, cabbage tomatoes or any other salad ingredients.
I love simple yet delicious recipes and I hope I tempt you to try this one.
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