Name: Falafel kebabs with a hot and tangy sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 2.00 garlic cloves, crushed; 1.00 onion small; 60.00 ml fresh parsley; 410.00 g chickpeas tinned, drained and rinsed; 5.00 ml cayenne pepper; 100.00 ml breadcrumbs fresh; 1.00 eggs large; 7.00 ml Baking powder; 20.00 ml sesame seeds; 1.00 onion medium, finely chopped; 1.00 tomatoes finely chopped; 1.00 garlic cloves, crushed; 60.00 ml mayonnaise; 10.00 ml lemon juice; 12.00 ml dried oregano; 5.00 ml sugar; 15.00 ml peri-peri sauce

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Ingredients (17)

2.00	garlic — cloves, crushed
1.00	onion — small
60.00 ml	fresh parsley
410.00 g	chickpeas — tinned, drained and rinsed
5.00 ml	cayenne pepper
100.00 ml	breadcrumbs — fresh
1.00	eggs — large
7.00 ml	Baking powder
20.00 ml	sesame seeds

SAUCE

1.00	onion — medium, finely chopped
1.00	tomatoes — finely chopped
1.00	garlic — cloves, crushed
60.00 ml	mayonnaise
10.00 ml	lemon juice
12.00 ml	dried oregano
5.00 ml	sugar
15.00 ml	peri-peri — sauce

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Method:

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.