Page 16 - Winter_Spring_2021_Recipe_Book

Falafel with mint yoghurt
Ingredients
• 400g ofchickpeas
• 2 tbsp offreshly chopped coriander
• 1tbsp oftahinipaste
• 1 tbsp of freshly chopped m int leaves
• 1 tbsp of lem on juice
• 2 c lo v e s o f g a r lic , c r u s h e d
• •
For the yoghurt dip:
• 175g dairy free orGreek yoghurt
• 2 tbsp of freshly chopped m int leaves • 1tbsp ofolive oil
• 1crushed clove ofgarlic
• Saltand pepper
Serves:
4
T im e :
25 Mins
1tsp ofturmeric
• 1tsp ofground cumin
• 1tsp ofsea salt
• 1⁄4 tsp ofcayenne pepper
• Seasoned flour
• Oilforfrying
1.Rinse the chickpeas thoroughly under a running tap and place into a food processor.
2.Add the tahini,cum in,crushed garlic,salt, turmeric,cayenne,chopped corianderand m int leaves and the lem on juice and blitz untilyou obtain a sm ooth paste.
Method
3
5
Transfer to a m ixing bow l,cover w ith cling .
.
3
film and leave to stand foratleasthalfan
hour.
4.Next,prepare the yoghurtdip.Mix alof
the dip ingredients together in a sm al l bowl.Season with the saltand pepper.
.
W hen you are ready to prepare the falafel, .
5
take a bitofthe mixture and with your hands shape into a sm albals.
6.Heat1cm ofoliveoilinafryingpanand then fry each falafelbaluntilthey have browned alover.
7.Add side salad ofchoice.