Falafel kebabs with a hot and tangy sauce


Ingredients 18
Servings 4
Time 20 minutes

Ingredients

  • 2
    cloves garlic, crushed
  • 1
    small onion
  • 60
    ml
    parsley
  • 410
    g
    chickpeas, drained and rinsed
  • 5
    ml
    cayenne pepper
  • 100
    ml
    fresh breadcrumbs
  • 1
    large egg
  • 7
    ml
    baking powder
  • 20
    ml
    sesame seeds
  • SAUCE
  • 1
    medium onion, finely chopped
  • 1
    tomato, finely chopped
  • 1
    garlic clove, crushed
  • 60
    ml
    mayonnaise
  • 10
    ml
    lemon juice
  • 12
    ml
    dried origanum
  • 5
    ml
    sugar
  • 15
    ml
    peri-peri sauce
 

Method

10 minutes
 
Place garlic, onion and parsley into a food processor and process until minced. Add remaining ingredients and process until all the ingredients are finely ground and resemble a smooth paste, about 30 seconds. Roll mixture into 2 cm diameter balls and refrigerate for 15 minutes. Deep fry falafel for two minutes or until golden brown. SAUCE: Sauté onions until transparent. Add tomato and cook until softened. Add garlic and remaining ingredients and cook for one minute. Serve as an accompaniment to the falafel kebabs, along with pita breads.
 

Read more on: pulses  |  deep-fry
 

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