Cookery club 10/3/2010
On the menu this week were falafels served in pitta pockets with a tzatsiki sauce.
Bread, garlic and chickpeas were blended together to form a paste.
Herbs and spices were added before the mixture was rolled into balls.
We baked our falafels in the oven rather than frying them as this is healthier.
Diced cucumber, mint and Greek yogurt were combined to make the tzatsiki.
Ready to enjoy the fruits of their labours!
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