Falafel’s are a popular middle eastern vegetarian dish. These are perfect to serve as a finger food at a party or alongside some beautiful grilled lamb in a warmed pita pocket with tabbouleh.
Chickpea Falafel
Ingredients
- 1 can Chickpeas, drained
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3 cloves garlic
- 1 1/2 tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp fresh corriander
- 1/2 tsp dried chili flakes
- Zest of 1/4 Lemon
- 1 Cup Plain, unsweetened Yoghurt
- 1 Handful of Mint, Chopped Chiffonade
- 3 Large Cloves Confeit Garlic
- 1/4 Telegraph Cucumber, spoon out the seeds, finely dice.
- Salt and Pepper
- Optional: Add 1/2 tsp ground cumin and 1/4 tsp ground coriander
For the Tzatiki:
Method
- Place all of the ingredients in a food processor and blitz until all the ingredients come together, do not over process though you don't want hummus!
- Roll 1 heaped teaspoon of the mixture into balls, set aside.
- Heat about 2 inches of vegetable oil in a saucepan.
- Drop the falafel balls into the hot oil, be careful not to overcrowd the pan as this will cool the oil down and slow the cooking process.
- Serve with tzatziki.
- Place everything into a bowl and combine, check the seasoning and adjust with salt/pepper.
- This will store in the fridge well wrapped for 2-3 days.
For the Tzatiki:
