Falafels

250g dried chickpeas
1 small onion finely chopped
2 cloves garlic, crushed
1 tablespoon flour
1 teaspoon baking powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 cup chopped flat-leaf parsley
1 teaspoon salt
vegetable oil for frying

Soak the chickpeas in cold water overnight.

Drain the chickpeas and place in the food processor with the remaining ingredients, except for the oil. Process the mixture until finely chopped.  You may need to do this in batches. The mixture should be sticky and hold together. Place in a bowl and refrigerate, uncovered, for two hours.

Take about two tablespoons of the mix at a time and, using your hands, press into balls. Fry in batches for around three minutes in hot oil till deep golden brown. Drain on paper towels and keep warm.

Serve in split pita pockets (or use squares of mountain bread), with chopped lettuce, tomato and cucumber and top with Tahini Sauce.

Tahini Sauce

1 clove garlic, crushed
1/2 cup tahini
1 cup thick plain yoghurt
juice of 1 lemon
salt to season
2 tablespoons chopped mint

Whip together and serve in a bowl, drizzled with a little olive oil.

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