FALAFEL

MAKES 16 PREP 25 MINS (+ OVERNIGHT SOAK­ING & 1 HOUR CHILL­ING) COOK 15 MINS

Homes+ (Australia) - - EASY FOOD -

✚ 1 cup dried chick­peas

✚ 4 spring onions, chopped ✚ 2 tbsp finely chopped fresh pars­ley ✚ ¼ cup finely chopped fresh co­rian­der

✚ 2 gar­lic cloves

✚ 1 tsp sea salt

✚ ½ tsp ground chill­ies

✚ 1 tsp ground cumin ✚ 1 tsp bak­ing pow­der ✚ ¼ cup plain flour ✚ 2 tbsp sesame seeds ✚ olive oil, to deep-fry ✚ pita bread, let­tuce and chopped tomato, to serve

TAHINI YO­GHURT

✚ 1 cup Greek-style yo­ghurt ✚ 2 tbsp tahini ✚ ½ gar­lic clove, crushed ✚ 2 tbsp le­mon juice

1 Place the chick­peas in a medium bowl, cover with cold wa­ter and soak overnight.

2 Drain the chick­peas well and place in a food pro­ces­sor with the spring onion, pars­ley, co­rian­der, gar­lic, salt, chill­ies and cumin. Process un­til a coarse paste, then trans­fer to a bowl. Add the bak­ing pow­der and flour and stir to com­bine. Cover with plas­tic wrap and re­frig­er­ate for 1 hour.

3 Place the sesame seeds in a shal­low bowl. Roll ta­ble­spoons of the mix­ture into ovals and lightly roll in the sesame seeds.

4 Heat 8cm of oil in a deep saucepan or wok. When the sur­face is be­gin­ning to shim­mer, fry a few falafel at a time for 3 mins or un­til golden brown. Re­move falafel with a slot­ted spoon and drain on pa­per towel. 5 For the tahini yo­ghurt, com­bine all the in­gre­di­ents in a small bowl.

6 Fill the pita bread with let­tuce, tahini yo­ghurt and tomato. Top with a few of the falafel.

Note: Cooked falafels are suit­able to freeze.

Not suit­able to mi­crowave.

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