Falafel with Tstatsiki
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See products for this recipeInstructions
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1
Drain chickpeas and dry with kitchen roll.
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2
Place all the falafel ingredients in a food processor and pulse until fine and sticky.
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3
With damp hands lightly form the mixture into walnut sized balls – avoid squeezing. Lightly coat in gram flour.
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4
Heat oil in a wok then fry the falafel a few at a time for 2-3 minutes until dark golden brown.
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5
Mix the tsatsiki ingredients together in a bowl.
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6
Drain well on kitchen roll and serve with salad and tsatsiki in hot pitta bread.
Ingredients
- 110g dry chickpeas, soaked overnight
- 50g onions, chopped
- 1 garlic clove, crushed
- 1 tbsp fresh coriander, chopped
- 1 tbsp flat leaf parsley, chopped
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 pinch chilli powder
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp bicarbonate of soda
- 1 dusting gram flour
- 10ml groundnut oil
- 150ml natural yoghurt
- 2 tbsp fresh mint, finely chopped
- 4 pitta bread, to serve
Serves 4
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from the Vegetarian Society.
www.vegsoc.org
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