Falafel with spicy tahini yoghurt

Recipe from: 02 March 2015
recipes, vegetarian, pulses

Ingredients 26
Servings 24
Time 15 min + 1 hour chilling time

Ingredients

  • 2
    tins chickpeas, drained
  • 1
    large onion, chopped
  • 1
    large clove garlic, mashed
  • 1.5
    tsp
    ground cumin
  • 1.5
    tsp
    ground coriander
  • 1
    tsp
    salt
  • `
    handful
    chopped flat leaf parsley
  • 1
    handful
    chopped fresh coriander
  • 1
    large egg
  • 1
    Tbs
    lemon juice
  • 1/2
    cup
    chickpea flour
  • chickpea flour for shaping the fritters
  • vegetable oil for deep frying
  • GARNISH:
  • chopped tomatoes
  • chopped parsley
  • sesame seeds
  • SPICY TAHINI YOGHURT SAUCE:
  • 3/4
    cup
    full fat plain yoghurt
  • 3
    Tbs
    tahini
  • 2
    Tbs
    olive oil
  • 2
    Tbs
    lemon juice
  • 1
    tsp
    lemon zest
  • 1
    garlic clove, mashed
  • 1 – 2 tbsp chilli sauce
  • big pinch of salt
 

Method

00:15
 

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.
Place the mixture into a bowl and mix in the chickpea flour until just combined. The mixture must hold itself together.                                                                                                                                                                               Cover and chill in the fridge for an hour.
   
While the mix is resting make the yoghurt dressing by mixing all the ingredients together and refrigerate until needed.

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.
Place some of the chickpea flour on a plate.
Wet your hand and roll the mixture into balls about the size of a walnut.
Roll in the flour and fry in the oil in batches for about 6-8 minutes until well browned and cooked through.

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

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 
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Read more on: pulses  |  vegetarian  |  recipes
 

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