|Serves: Up to 4 people||Total time (min.): 65|
200 grams onion, peeled and cut into quarters
4 garlic cloves, peeled and roughly chopped
240 grams tinned chickpeas, drained weight
30 grams fresh flat leaf parsley
30 grams fresh coriander
½ tsp chilli powder
2 tsp ground cumin
½ lemon, zest and juice of
2 tsp baking powder
100 grams plain flour
salt and pepper to taste
2 tbsp. vegetable or olive oil for frying
For the tahini sauce:
300 grams plain yogurt
25 grams tahini paste
2 tbsp. lemon juice
salt and pepper to taste
pita breads and salad for serving (optional)
1 - Attach the food processor bowl, fit the knife blade.
2 - Add the onions and garlic to the processor bowl.
3 - Select the pulse setting until finely chopped.
4 - Remove the mixture from the bowl and reserve.
5 - Add the drained chickpeas, parsley, coriander, and chilli powder, cumin, lemon and seasoning to the processor bowl.
6 - Use the pulse setting to process the ingredients until they are coarsely chopped but not pureed.
7 - Return the onion and garlic mixture to the processor bowl.
8 - Add the baking powder and half of the flour (50g).
9 - Use the pulse setting to process the mixture until it begins to form a ball, add more of the remaining flour if it is too moist.
10 - Carefully transfer the mixture to a separate kitchen bowl, cover and leave to rest in the fridge for an hour
To make the sauce:
1 - Attach the metal mixing bowl, fit the whisk.
2 - Add the yoghurt, tahini, lemon juice and seasoning into the bowl.
3 - Select medium speed and whisk for 2 minutes or until the ingredients are combined.
4 - Transfer the sauce into another kitchen bowl, cover and reserve in the fridge.
To make the falafels:
1 - Once the falafel mixture has chilled, form the falafel into balls.
2 - Dust your hands with some of the reserved flour, take roughly three tablespoons of the mixture and roll into a ball, and then lightly flatten. (Additional flour can be added if the mixture is too wet to work with).
1 - Heat the oil in a large sauté pan over a medium heat.
2 - Once it is hot add the falafel a few at a time and cook for three minutes (or until brown), turn them over and cook on the second side until the mixture is cooked throughout.
3 - Transfer the cooked falafel to a plate lined with kitchen towel and cover with foil whilst you cook the remainder.
Warm the pita breads, cut open lengthways, add some salad leaves and place some falafels inside, drizzle the tahini sauce over the falafel and serve.