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Ingredients
Capsicum sauce
Method
1.In a food processor, combine all the ingredients, except the egg and seeds. Process until well blended. Shape tablespoons of mixture into balls. Dust in extra flour, dip in egg and roll in the mixed seeds to coat. Place on a lined tray and chill for 30 minutes.
2.For the capsicum sauce, combine all the ingredients in a food processor and process until well blended. Season to taste.
3.Heat enough oil in a large frying pan on medium to shallow-fry the falafel. Cook in two batches for 4-5 minutes each, turning once, until golden and cooked through. Drain on paper towels.
4.Serve the falafels with the capsicum sauce and a salad.
Note
- For the salad, combine 400g chopped roast pumpkin, 100g trimmed sugar snap peas, 2 tbsp lemon juice and 2 tbsp extra virgin olive oil. Sprinkle with toasted pine nuts, if liked.
