Ingredients

Method

To make the falafel:
• 2 x 400 g chickpeas in brine, drained
• 100 g chickpea flour
• 70 g onion, finely diced
• 10 g fresh parsley
• 10 g fresh coriander
• 1 T garlic cloves, finely chopped
• 30 g Woolworths Falafel Seasoning
• ½ cup sesame seeds
• 200 g Woolworths Seedless Pepperito Peppers
To assemble:
• 3 T butter
• 4 pack Woolworths Ultimate Hot Dog Rolls
• 120 g hummus
• 3 T Woolworths Onion Chilli Crunch
• 150 g tzatziki
• 4 T gherkins, finely diced

Method

Ingredients

1. Into a large bowl, add the chickpeas and chickpea flour. Mash roughly to combine. Add in the onion, parsley, coriander, garlic and falafel seasoning. Fold to combine. Use an ice cream scoop, or spoon, to shape into balls. Roll the falafel into sesame seeds. Set aside in the fridge for at least 2 hours before frying.

2. In a large pot, add 8 cm of oil and heat for deep frying, to about 175 C.

3. Deep fry the falafel in the heated oil, for 2 minutes or until golden brown. Remove from oil and place onto paper towel lined plate.

4. Over a flame, or on a hot grill, char the pepper until blackened and softened. Slice thinly.

5. Slice the hot dog rolls down the middle, lengthwise, without cutting all the way through. Butter both internal sides, and toast in a pan over medium heat until golden brown.

5. Spoon the hummus onto the bun, drizzle over the onion chilli crunch and top with the pepper slices and falafel. Serve with tzatziki, diced gherkins and microherbs.

Cook's note: For a sweeter finish, top with caramelised onions! Make the falafel balls ahead of time, they are easy to freeze and meal prep.

Find more savouries recipes here.

Videographer: Romy Wilson