Chickpea Falafel with Simple Yogurt Sauce.

January 27, 2010

Chickpea Falafel

1 can of chick peas, rinsed
3 cloves of garlic
1 onion, finely chopped
3 tbsp. fresh cilantro
1 tbsp. fresh parsley
1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. ground chile
1 tsp. baking powder
1/2 tsp. salt

3-4 tbsp. whole wheat flour

grapeseed oil or other oil for frying

Put all ingredients, except flour in your food processor and pulse until well crushed. Pour mixture into a big bowl and add flour until it is dry enough to be rolled to small balls. Roll balls and flatten with your palms. Refrigerate for at least one hour.

Heat oil in a shallow pan until hot. Deep fry the falafels until golden, turning them once. Put on paper towels and serve however you like them.

Simple yogurt sauce

1 cup greek yogurt
2 cloves of garlic
2 tbsp. olive oil
1 tbsp. of lemon juice

mixed fresh herbs, finely chopped (i like a mix of parsley, chives and a bit of dill)
salt & pepper to taste

Mix yoghurt with olive oil, garlic and lemon juice. Stir until well combined, add herbs and season with salt and pepper.

Serve immediately or refrigerate for up to 2 days.


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