1/3 cup rice bran oil
2 small rounds Lebanese bread, split, torn into 3cm pieces
200g packet falafel mix
1/4 teaspoon mild chilli powder
250g cherry tomatoes, halved
1 Lebanese cucumber, seeded, thickly sliced
1 green capsicum, chopped
1 small red onion, cut into thin wedges
4 radishes, trimmed, thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh mint leaves
125g tub hummus
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1) Pour oil into a medium frying pan over medium-high heat. Cook bread, in batches, for 1 minute or until golden and crisp. Transfer to a baking tray lined with paper towel to drain. Cool.
2) Make falafel mixture following packet directions. Stir in chilli powder. Season with salt and pepper. Shape mixture into 16 patties (approx 1 tablespoon per patty). Add more oil to pan if necessary. Cook falafel, in batches, for 1 to 2 minutes each side or until browned. Transfer to a baking tray lined with paper towel to drain.
3) Make Hummus dressing Combine ingredients in a small bowl. Season with salt and pepper.
4) Arrange bread, tomato, cucumber, capsicum, onion, radish, parsley, mint and falafel on a platter. Season with pepper. Drizzle with dressing. Serve.
Photography by Andrew Young