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Tuesday, 22 October 2013

Falafel, Chorizo, Feta and Pea Parcels with Minted Yoghurt Sauce

Last week end we had the pleasure of staying with some our Queensland friends at Peregin Beach, for the annual big chill weekend.
It is always very boozy, with lots of laughter and fabulous food. We kicked the weekend off with Geralds amazing paella and Angelas delicious sauces for our ice cream dessert.
Saturday night we ate at Pitchfork, always a very pleasurable dining experience. This is where I got the inspiration for this dish. Probably totally off the mark from their recipe, but similar and everyone enjoyed it.
I am thoroughly enjoying my Ottolenghi cookbooks and the new one Jerusalem. I guess this reminds me a bit of these flavours.
Falafel can be bought ready made at any good deli or Thomas Dux or a middle eastern shop. I also have on hand, the boxes of falafel mix from my jaunts to middle eastern areas of Sydney. They are very simple, just add water and leave for 1 hour and mould into balls to cook. I then of course mashed them up to use in these parcels !!! If you want you could use a combination of chickpeas and fava beans, maybe a cup of each, and tinned is fine, if you don't want to do the soaking of dried beans.
It won't have the crunch as you bite into it though. You can play around with quantities and flavours, but this to me is delicious. You can make them as big or small as you like. Great finger food for a party.

1 cup frozen peas
125 grams feta
6 falafel balls cooked and then broken up
1 chorizo chopped into small dice and cooked
1 big handful of chopped fresh mint
phyllo pastry
4 tablespoons melted butter

150 grams Greek yoghurt
1 small glove garlic
2 good handfuls of fresh mint
salt to taste

Quite simply, everything needs to be cooked and cooled prior to assembly, except of course the mint and feta. So mix the peas, chorizo, falafel balls, mint and feta in a bowl.
If you haven't used phyllo pastry before follow the instructions on the packet, but do make sure you cover the pastry sheets with a damp towel, or they will dry out.
I used 2 sheets layered and buttered. Then cut them into three long pieces, so got 3 parcels out of that.
Place a spoon of the mixture on each piece and fold in the sides and roll or fold. Alternatively, you could fold into triangles like the Greek spinach triangles.
Place on oven trays until the pastry is cooked and golden. This also depends on your oven temp. Approx 20-30 minutes.  Whilst they are cooking , blend all of the ingredients for the sauce in a processor or with a hand mixer.  Serve the sauce on the side with a salad, or just on their own with the sauce.

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