Chickpea falafel, mini pitas and tzatziki

Hinds Spices
4 servings Cooking: 30 mins
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Turn up the heat with our sizzling chickpea falafel, mini pitas, and tzatziki combo, braaied to perfection for some Mzansi flare.

By Independent Contributor October 05 2023
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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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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.

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