Name: Chickpea falafel, mini pitas and tzatziki
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 1 x 400g tin Rhodes Quality Chickpeas in Brine; 100 g chickpea flour and extra for dusting; 2 garlic cloves peeled; 1 tbsp Hinds Spices Mild & Spicy Curry Powder; 1 tbsp Hinds Spices Spice for Rice; 2 tbsp olive oil; 12 mini pita breads; 1 cup plain double thick yoghurt; 2 garlic cloves peeled and grated; 1/2 cucumber grated; 1 tbsp Hinds Spices Mixed Herbs; fresh mint leaves to serve

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Ingredients (12)

1 x 400g tin	Rhodes Quality Chickpeas in Brine
100 g	chickpea flour — and extra for dusting
2	garlic cloves — peeled
1 tbsp	Hinds Spices Mild & Spicy Curry Powder
1 tbsp	Hinds Spices Spice for Rice
2 tbsp	olive oil
12	mini pita breads
1 cup	plain double thick yoghurt
2	garlic cloves — peeled and grated
1/2	cucumber — grated
1 tbsp	Hinds Spices Mixed Herbs
	fresh mint leaves — to serve

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Method:

Place the Rhodes Quality Chickpeas in Brine, chickpea flour, garlic, Hinds Spices Mild & Spicy Curry Powder, Hinds Spices Spice for Rice and olive oil into a food processor and blend until just combined (the mixture should still be quite chunky). Roll the falafels into 12 balls and lightly dust in a little chickpea flour.

Make a fire, and over medium coals, braai the falafels for 5 to 7 minutes and pita breads for 3 minutes, turning regularly.

Mix together the yoghurt, garlic, cucumber, Hinds Spices Mixed Herbs and season to taste. Set aside. Serve the falafels with the pita breads and tzatziki and enjoy with fresh mint.