FALAFEL TRAY BAKE WITH ONION & CAPSICUM JAM

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 1389kj (330 cals) COST $$$$$

1 red onion, thinly sliced 2 red capsicums, seeded, thinly sliced ¼ cup brown sugar ¼ cup balsamic vinegar ¼ cup water ½ cup light tzatziki mint leaves, to serve

FALAFEL

1 bunch coriander, leaves, stalks separated 1 cup frozen broad beans, podded 1 cup water 400g can chickpeas, rinsed, drained 180g packet falafel mix 2 tsp ground cumin 2 tsp 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, saute onion on medium 2-3 mins until tender. Add capsicum, sugar, balsamic and water. Cook covered, stirring occasionally, 15 mins. Remove lid, cook 5-6 mins until water evaporates. Season. Remove from heat and cool slightly.

3 FALAFEL Meanwhile, 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 and spices. Season. Mix well, press into casserole dish.

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

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