Falafel With Yoghurt Sauce
By: Rita Avotins Ardt
Published: Thursday, December 10, 2009 - 4:41pm

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.