Falafel Tray Bake with Onion & Capsicum Jam

SERVES 4 PREPARATION 15 MINUTES COOKING 30 MINUTES

1 red onion, thinly sliced 2 red capsicums, seeded,

thinly sliced (see tip) ¼ cup brown sugar ¼ cup balsamic vinegar ¼ cup water ½ cup tzatziki mint leaves to serve FALAFEL 1 bunch coriander, leaves

and stalks separated 1 cup frozen broad beans,

podded (see tip)

1 cup water 400g can chickpeas, rinsed,

drained 180g packet falafel mix 2 teaspoons ground cumin 2 teaspoons ground coriander

1. Preheat oven to moderate, 180°C. Lightly grease a 6-cup oval casserole dish.

2. In a large, lightly oiled frying pan, sauté onion on medium for 2-3 minutes until tender. Add capsicum, sugar, vinegar and water. Cook covered, stirring occasionally, for 15 minutes. Remove lid and cook for 5-6 minutes until water evaporates. Season. Remove from heat and cool slightly.

3. FALAFEL. In a small food processor, combine coriander stalks and stems, half the broad beans, water and half the chickpeas. Process until finely chopped. Transfer to a large mixing bowl with falafel mix, remaining chickpeas, cumin and coriander. Season. Mix well and press into casserole dish. h.

4. Bake for 15-20 minutes until falafel is firm to touch.

5. Serve topped with capsicum jam, remaining broad beans and coriander. Scatter with tzatziki and mint leaves.

To reduce the cooking time, use char-grilled capsicums from a jar or the deli. Blanch and pop off outer pod of broad beans to reveal the bright green bean.