This recipe is quick, healthy, and the perfect antidote for an evening, when motivation seems to hit a low point for the week.
Turn the grill on to medium-high. Place the whole capsicum on a baking tray under the grill and cook for 6-8 minutes, or until the skin has blackened in places and the flesh is soft. You will need to turn it every two minutes or so. Place to one side to cool.
Turn off the grill, and preheat the oven to 180C.
Process all of your falafel ingredients in a blender or food processor. You may need to scrape the mix off the sides as you go.
Create six patties and place on a baking tray lined with greaseproof paper.
Bake for 30-40 minutes, or until cooked through. Place to one side.
Peel the skin from the cooked capsicum, remove the seeds, and thickly slice. Place to one side.
In a blender, combine all of your tahini yoghurt ingredients and process until smooth.
In a fry pan, heat a teaspoon of olive oil over a medium heat, then grill your haloumi for two minutes on each side, or for as long as it takes to give them a little colour.
Arrange your falafel and mezze on a serving dish with a dipping bowl of the yoghurt.
You can mix and match the falafels with your favourite nibbly bits for a mezze platter.
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