Falafel With Spicy Yoghurt Sauce

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Ingredients

125 – 175g dried chickpeas, soaked overnight
1/2 small onion, roughly chopped
2 tablespoons lemon juice
3 tablespoons fresh coriander, chopped
3 tablespoons parsley, chopped
2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon sesame seeds
3 teaspoons soya sauce
1 teaspoon baking soda or baking powder
Salt & pepper
Oil for frying
Sauce
1 cup Greek yoghurt
1/4 teaspoon smoked paprika
1/4 teaspoon chilli powder or cayenne
Grated zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh coriander, chopped
Salt & pepper

Preparation

1
Drain and rinse chickpeas. Grind to a powder in a food processor.
2
Add onion, lemon juice, fresh herbs and garlic and process again.
3
Lightly toast the sesame, coriander and cumin seeds and crush in a pestle and mortar. Add to the other ingredients, along with the baking soda and soya sauce. Season with salt & pepper.
4
Blend again to mix thoroughly. Refrigerate for an hour to allow flavours to develop and to firm up.
5
Form into walnut sized balls.
6
Heat 3-4 inches of oil to about 360F and fry in batches until dark golden. Drain on kitchen paper.
7
For the sauce, mix all ingredients together.
8
Serve in pita bread, with shredded lettuce, tomato and cucumber.

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Added:

November 30, 2009

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