Divine Wine Salt Canapes: Falafel & Tzatziki

This month we’re playing with canapés (see our Avo & Biltong Bruschettas!) and wow, did we enjoy these spoonfuls of garlicky goodness! These falafel balls melt in the mouth, their warm, earthy flavour, a perfect contrast to the piquant Tzatziki sauce and generous sprinkle of Wine Salt.

 

This middle Eastern treat is the second of 3 recipes Chef Pete and Chef Byron of Sense of Taste Chef School have created, especially for your next drinks party. Now tell us you’re not already in the mood for a sundowner!

 

Falafel Balls with Tzatziki – enough for about 20 portions  

 

Tzatziki

  • ½ English cucumber skin and all (wash first) – grated – then you need to drain and squeeze the excess liquid out of the cucumber – you can do this using a muslin cloth
  • ¼ red onion finely chopped
  • 1 teaspoon Oryx Red Wine Salt
  • 1 ½ cups of double cream Greek yoghurt
  • 1 clove of garlic minced with back of your knife together with some Oryx Red Wine Salt
  • Mix all ingredients well and place in the refrigerator

 

Falafel Balls

  • 1 x tin chick peas drained
  • ½ white onion finely chopped
  • 1 x good handful of fresh coriander finely chopped
  • 1 teaspoon of Oryx Wine Salt
  • 2 x cloves of fresh garlic
  • Blend all the above until smooth
  • Then add about 150g of ready made chilli bite mix ( you can get this at all supermarkets – also known as “daaltjie mix”)
  • Blend in Chilli Bite mix
  • From small patties or balls
  • And deep fry in olive oil until golden brown

 

To assemble

  • If you have Chinese spoons – that’s great – otherwise small bowls work well
  • Place a generous dollop of Tzatziki
  • Then place your falafel patty or ball on the Tzatziki
  • Garnish with Nasturtium flowers and leaves (which you can forage and are edible)