• 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
  • Step 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.
  • Step 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.
  • Step 3 Make Hummus dressing Combine ingredients in a small bowl. Season with salt and pepper.
  • Step 4 Arrange bread, tomato, cucumber, capsicum, onion, radish, parsley, mint and falafel on a platter. Season with pepper. Drizzle with dressing. Serve.