Herbed Chickpea Falafel with Minted Yoghurt Sauce by Nicola Galloway
Recipe by Nicola Galloway - extract from her Homegrown Kitchen cookbook "If I ask my son what he wants for dinner he will almost always say falafel, but because I use the traditional method of making them with pre-soaked uncooked chickpeas, his request takes several days to fulfil. Luckily he also loves measuring out the chickpeas and water to soak overnight, and is always the first to check how much the peas have swelled in the morning. We take such things for granted as adults, yet children find so much delight in the magic of nature. In this falafel mixture I take a pretty heavy-handed approach with the herbs – I love the amazing flavour they add. The selection of herbs I use depends on what is abundant in the garden and seasonally available. "
Ingredients
- Falafel: 1 cup (200g) dried chickpeas 1 teaspoon ground cumin 1 teaspoon mild curry powder 1 spring onion, roughly chopped 1-2 garlic cloves, peeled 1 packed cup fresh herbs – mint, coriander, parsley, basil, lemon balm zest of 1 lemon 1/2 teaspoon salt 1 tablespoon olive oil Ghee or coconut oil for pan-frying Minted Yoghurt Sauce: 1 cup natural yoghurt (dairy or coconut) 1 tablespoon finely chopped mint 1 teaspoon extra virgin olive oil salt to taste To serve: Flatbreads salad greens chopped tomato grated carrot
- Falafel: 1 cup (200g) dried chickpeas 1 teaspoon ground cumin 1 teaspoon mild curry powder 1 spring onion, roughly chopped 1-2 garlic cloves, peeled 1 packed cup fresh herbs – mint, coriander, parsley, basil, lemon balm zest of 1 lemon 1/2 teaspoon salt 1 tablespoon olive oil Ghee or coconut oil for pan-frying Minted Yoghurt Sauce: 1 cup natural yoghurt (dairy or coconut) 1 tablespoon finely chopped mint 1 teaspoon extra virgin olive oil salt to taste To serve: Flatbreads salad greens chopped tomato grated carrot
Cook it from the original
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