RECIPE: chicken and vege falafels


  • Falafels
  • 400g chicken mince
  • 1 cup grated carrot (about 2 carrots)
  • 2 tablespoons sesame seeds
  • 1 teaspoon sesame oil
  • 2 tablespoons chopped fresh mint
  • 400g can lentils, drained
  • 1 clove garlic, chopped
  • 1 spring onion, chopped
  • 1 egg
  • 1 teaspoon ground cumin


  • 1 cup plain, low-fat yoghurt
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon lemon juice
  • 1/2 clove garlic, chopped (optional)

Combine all falafel ingredients in a large bowl. Mix together well (use your hands if you like). Form into patties. Do this ahead, if preferred, and refrigerate, covered, for up to 2 hours.

Step 2 To make dressing, combine all ingredients in a small bowl.

Step 3When ready to cook patties, heat a pan or barbecue grill to a medium heat. Spray with oil. Add patties and cook until golden and cooked through – about 8 minutes each side. Serve with salad and bread rolls, or in burger buns or pita breads, with a dollop of dressing.

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