Falafel with Spicy Tahini Yoghurt

Ingredients

• 2 tins chickpeas (drained)
• 1 large onion (chopped)
• 1 large clove garlic (mashed)
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp salt
• handful chopped flat leaf parsley
• handful chopped fresh coriander
• 1 large egg
• 1 tbsp lemon juice
• 1 1/2 tsp baking powder
• 1/2 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
• 3/4 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

1. 1

   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.

2. 2

   Place the mixture into a bowl and mix in the baking powder and chickpea flour until just combined. The mixture must hold itself together.

3. 3

   Cover and chill in the fridge for an hour.

4. 4

   While the mix is resting make the yoghurt dressing by mixing all the ingredients together and refrigerate until needed.

5. 5

   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.

6. 6

   Place some of the chickpea flour on a plate.

7. 7

   Wet your hand and roll the mixture into balls about the size of a walnut.

8. 8

   Roll in the flour and fry in the oil in batches for 6 - 8 minutes until well browned and cooked through.

9. 9

   Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and spicy tahini yoghurt.

10. 10

    Adapted from Roger Jorgensen