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Falafel 47 3

Falafel with Spicy Tahini Yoghurt

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Ingredients
  

  • 2 tins chickpeas drained
  • 1 large onion chopped
  • 1 large clove garlic mashed
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp salt
  • handful chopped flat leaf parsley
  • handful chopped fresh coriander
  • 1 large egg
  • 1 tbsp lemon juice
  • 1 ½ tsp baking powder
  • ½ cup chickpea flour
  • chickpea flour for shaping the fritters
  • vegetable oil for deep frying
  • For garnish
  • Chopped tomatoes
  • Chopped parsley
  • Sesame seeds
  • Spicy Tahini Yoghurt Sauce
  • ¾ cup full fat plain yoghurt
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove mashed
  • 1 – 2 tbsp chilli sauce
  • big pinch of salt

Instructions
 

  • For the fritters, combine the chickpeas, onion, garlic, cumin, coriander, salt, parsley, coriander, egg, and lemon juice in a processor and blitz until just combined. Be careful not to over process to a smooth paste, you still want the mixture to have some texture.
  • Place the mixture into a bowl and mix in the baking powder and chickpea flour until just combined. The mixture must hold itself together.
  • Cover and chill in the fridge for an hour.
  • While the mix is resting make the yoghurt dressing by mixing all the ingredients together and refrigerate until needed.
  • Heat the oil and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately.
  • Place some of the chickpea flour on a plate.
  • Wet your hand and roll the mixture into balls about the size of a walnut.
  • Roll in the flour and fry in the oil in batches for 6 - 8 minutes until well browned and cooked through.
  • Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and spicy tahini yoghurt.
  • Adapted from Roger Jorgensen