Falafel with minted tahini yoghurt

Recipe from: 29 January 2014
falafel

Ingredients 18
Servings 20 balls
Time 00:30

Ingredients

  • 250
    g
    dried chickpeas
  • 1
    shallot
  • ¼
    cup
    fresh parsley
  • 2
    garlic cloves
  • salt and pepper
  • 1
    tsp
    cumin
  • ½
    tsp
    ground coriander
  • ¼
    tsp
    ground nutmeg
  • 1
    tsp
    lime juice
  • 1
    Tbs
    flour
  • sunflower oil for frying
  • For the yoghurt:
  • ¼
    cup
    sesame seeds
  • 1
    Tbs
    olive oil
  • 1
    cup
    plain or Greek yoghurt
  • 20
    ml
    finely chopped mint
  • 1
    tsp
    lime juice
  • salt and pepper
 

Method

00:20
 
Place the dried chickpeas in a large bowl and fill the bowl with cold water. Leave to stand for 24 hours, topping up the water if necessary.
   
Drain  the chickpeas and place them in a food processor. Chop until they have a coarse crumb-like texture, then tip into a clean bowl and set aside.
   
Place the shallot, parsley, garlic cloves, a good pinch of salt and pepper, cumin, coriander, nutmeg and lime juice in the food processor and pulse until you have a fine mixture. Add the flour and mix until well combined.
   
Add the chickpeas back into the food processor and pulse everything together to get a slightly finer texture and get rid of any large chickpea chunks, Do not over process.
   
Shape the mixture into balls. Pop them onto a tray and then into the fridge for about an hour, or until they are firm.
   
Meanwhile prepare the tahini:

Toast the sesame seeds in a dry frying pan over a low hear, stirring regularly, for about 5 minutes or until they are golden in colour.

Transfer to a food processor and add 1 tablespoon of olive oil. Blitz to combine the seeds and oil into a paste.

Add extra olive oil if the paste is too thick. Set the tahini aside in the fridge.

Make  the yoghurt dressing by combining the yoghurt, 2 tablespoons of tahini, mint and lime juice in a bowl.

Season to taste with salt and pepper and set aside in the fridge.

Heat  1 – 2cm sunflower oil in a frying pan. Fry the falafel in batches, turning them until they are golden on all sides.

Drain the falafel on kitchen towel and serve immediately with minted tahini yoghurt.

Recipe reprinted with permission of CupcakesandCouscous. To see more recipes, click here.

 

Read more on: healthy  |  vegetarian  |  recipes
 

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