Falafel with spicy tahini yoghurt

24 servings Prep: 1 hr 15 mins, Cooking: 15 mins
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Texture, acidity and heat combine in this Meat-free Monday perfection.

By Food24 March 02 2015
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Ingredients (22)

2 chickpeas — tinned, drained and rinsed
1 onion — large, chopped
1 garlic — large cloves, mashed
1.5 tsp cumin — ground
1.5 tsp coriander — ground
1 tsp salt
` fresh Italian parsley — chopped
1 fresh coriander — chopped
1 eggs — large
1 lemon juice
1/2 cup chickpea flour
vegetable oil — for deep frying
tomatoes — chopped
fresh parsley — chopped
sesame seeds
3/4 cup yoghurt — full cream plain
3 tahini
2 lemon juice
1 tsp lemon — zest only
1 garlic — cloves, mashed
chilli sauce
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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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