Falafels with tangy yoghurt sauce Recipe

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Falafels with tangy yoghurt sauce

Ingredients

For the falafels:

1 drained 410g tin of chickpeas

2 finely chopped spring onions

1 crushed clove of garlic

Finely grated rind and juice of 1 lemon

10 ml (2 teaspoons) each of ground cumin and coriander

45 ml (3 tablespoons) chopped fresh coriander

30 ml (2 tablespoons) chopped fresh mint

Salt and pepper

60 ml (1⁄4 cup) cake flour

1 beaten egg

30 ml (2 tablespoons) olive oil

(To serve) tomato, cucumber and avocado

For the yoghurt sauce:

125 ml (1⁄2 cup) plain yoghurt

5 ml (1 teaspoon) finely grated lemon rind

Pinch ground cumin

30 ml (2 tablespoons) chopped fresh herbs, such as Italian parsley, mint and coriander

Method

Place all the ingredients, except the oil, in a mixing bowl. Mash with a fork or a potato masher until smooth, but keep the texture slightly coarse. Season with salt and pepper and more lemon juice if preferred.

Shape mixture into small balls. Heat a thin layer of oil in a frying pan and fry falafels on both sides until golden brown and cooked through. Drain on a paper towel.

To make the yoghurt sauce, mix all the ingredients together and season to taste. Serve the falafels with yoghurt sauce and chopped up tomato, cucumber and avocado.

Tips: You could make larger patties and serve them as vegetarian burgers. For a little bite, add one red chilli, seeded and chopped, or 1⁄2 teaspoon of smoked paprika to the mixture before frying.

Recipe extracted from Make Five by Heleen Meyer, published by NB Publishers.