Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Chop the fetacheese into cubes. Transfer them to a baking dish. Add the cherrytomatoes with a drizzle of oil and a sprinkling of oregano. Bake for 15 min.
2 Prep falafel
Meanwhile, roughly chop the garlic. Pick the freshparsley and coriander. Drain and rinse the chickpeas.
Tip!Save some parsley and coriander for garnish!
3 Blend falafel
Add the chickpeas, garlic, coriandercuminpowder, stockcube, gramflour, parsley, coriander and oliveoil to a food processor. Blitz until you are left with a crumbly dough. Set aside.
4 Prep vegetables
Chop the cucumbers and yellowpepper into sticks.
5 Fry falafels
With wet hands, shape the dough into 1 cm thick rounds, squeezing them so they stick together. These are your falafels. Coat them in the sesameseeds. Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the falafels and cook for 6 min or until browned on both sides.
Tip!Don't flip them too soon or they will break!
6 Serve platter
Spread the Greekyogurt over plates. Sprinkle with the sumac. Top with the falafels, roasted tomatoes and fetacheese. Finish the platter with the cucumbers, peppers and Kalamataolives.