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Middle Eastern delicacy with a twist.



Pineapple chutney

15ml (1 tbsp) oil

1 red onion, diced

1 pineapple, peeled and diced

15ml (1 tbsp) brown sugar

Other ingredients

250ml (1 cup) plain yoghurt

60ml ( cup) finely chopped fresh mint

Juice of 1 lemon

Salt and pepper, to taste

2 x 400g cans chickpeas, well rinsed and drained

5ml (1 tsp) ground cumin

5ml (1 tsp) ground coriander

1 chilli, seeded and finely sliced (optional)

1 extra-large egg

Zest of a lemon

60g ( cup) cake flour

Oil, for frying


For the chutney, heat the oil in a pan and fry the onion till just soft. Add the pineapple, sprinkle over the sugar, and cook till lightly caramelised. Set aside to cool.

Mix the yoghurt with the mint and half the lemon juice. Season and refrigerate until needed.

Place chickpeas, cumin, coriander, chilli (if using), egg, lemon zest and remaining lemon juice in a food processor and blend until smooth.

Season to taste. Roll heaped teaspoons of the mixture into balls and dust well in flour.

Preheat 3-4cm oil in a large, non- stick pan and fry the falafel balls until golden brown all over. Drain on paper towel. Serve in bowls or paper cones with minted yoghurt and pineapple chutney. Serves 4-6.


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