| 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
To serve:
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).
To cook:
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.
To serve:
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.