A delicious vegetarian recipe which can easily be made using store cupboard ingredients. Lots of you have asked me for my tzatziki recipe since I shared it on my stories last week. If you can get hold of the the small firm cucumbers then great, they contain less water and are perfect for this. No problem if not, I’ve made this plenty of times with regular. I’ve also added the flatbread recipe which I’m slightly addicted to at the moment. Enjoy!
1 tin of chickpeas - rinsed drained and completed dried with kitchen towel
1 small red onion
2 cloves garlic
5-8 mint leaves
1/4 bunch flat leaf parsley
1/2-1 teaspoons pul biber/Aleppo pepper or chilli flakes
2 teaspoons ground cumin
1 teas ground coriander
1/2 teaspoons harissa
2 tablespoons plain flour
1-2 tablespoons olive oil
Salt and pepper
Flatbreads - recipe below
1/2 red onion - finely sliced and drizzled in white whine vinegar and salt
2 tablespoons pomegranate seeds
Salt & pepper to taste
4 tablespoons Greek yogurt
1-2 cloves garlic - crushed
1 tablespoons olive oil
1/4 cucumber - grated and the water squeezed out with kitchen towel
1 tablespoons chopped coriander
1/2 tablespoons chopped mint
2 cups plain flour
3/4 cups milk - warm
1 tablespoons butter
Pulse the falafel ingredients together. Using your hand or 2 spoons make little patties. Chill in the fridge for 20 minutes or until needed. Pan fry on a medium heat in oil until golden on each side.
Grate the cucumber and remove as much of the liquid as you can with kitchen towel. Mix the tzatziki ingredients together in a bowl.
Melt the butter in the milk and combine with the flour. Bring together to form a dough. Knead for a few minutes. Cover and leave to rest for 30 minutes. Split into 4/5 pieces and roll out as thinly as possible. Fry in a nonstick (very hot) pan until golden on each side.