BABY MARROW FALAFEL WITH MINTED YOGHURT AND POMEGRANATE

“This recipe is really all about the blender, making it super-easy and mess free. Make sure to squeeze out the baby marrow to avoid a soggy result.”

Serves 6

EASY

GREAT VALUE

Preparation: 45 minutes, plus optional overnight soaking time

Cooking: 15 minutes

baby marrows 200 g, grated, plus extra for serving sea salt and freshly ground black pepper, to taste chickpeas 400 g, soaked overnight (or use canned chickpeas) ground cumin 2t ground coriander 2t paprika 2t garlic 3 cloves, chopped green chilli 1, chopped

Italian parsley 10 g coriander 5g mint 5g lemon 1, zested and juiced black and white sesame seeds, for rolling vegetable oil, for frying

For the minted yoghurt: Woolworths plain double-cream yoghurt 1 cup mint 5 g, plus extra for serving lemon or lime 1, zested sea salt and freshly ground black pepper, to taste garlic ½ clove, chopped spring onions 2, chopped

pomegranate rubies, for serving fresh limes or lemons, for serving

1 Place the grated baby marrow in a colander and sprinkle with salt. Allow to stand for 5 minutes, then squeeze to drain out any excess water. 2 Place the remaining falafel ingredients except the oil in a food processor or blender and blend to form a coarse paste. Shape the mixture into small patties, roll in sesame seeds and shallow-fry over a medium heat for 2 minutes on each side, or until browned. Drain on kitchen paper. 3 To make the minted yoghurt, place all the ingredients into a food processor and blend, adjusting the flavours to your liking. 4 Spread onto a platter, top with the falafel and sprinkle with more mint, grated baby marrow and pomegranate rubies. Serve with the limes or lemons. These are delicious as they are or stuffed into warmed pita breads with pickled red onion.

Cook’s note: Only weigh the chickpeas after they have soaked overnight.

MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Boschendal Blanc de Noir Rosé