EMMA’S FALAFEL WITH ISRAELI SALAD

1 pkt Mccain Rustic Skin On Thin Cut Chips FALAFEL

1 can chickpeas, rinsed and drained 3 tbsp tahini 1 egg 2 tbsp lemon zest 1½ tsp ground cumin 1 garlic clove, minced 1 tsp lemon juice 1 tsp ground coriander ½ tsp chilli powder ¼ tsp salt (or to taste) 2 tbsp onion, finely chopped 2 tbsp parsley leaves, chopped ¾ cup all-purpose flour ½ tsp baking powder Extra virgin olive oil, to fry

YOGHURT SAUCE

1 cup plain yoghurt 3 tbsp coriander, chopped 1 lemon, zested and juiced 1–2 tsp ground cumin

ISRAELI SALAD

2 Lebanese cucumbers, diced 2 fresh tomatoes, diced 2 spring onions, sliced ½ capsicum, seeded and diced 2 garlic cloves, chopped ½ cup parsley leaves, chopped ¼ cup mint leaves, minced ¼ cup extra virgin olive oil 1 tbsp fresh lemon juice Salt and freshly ground pepper 1 Cook the chips according to packet instructions. 2 To make falafel: Use a food processor, or stick blender to pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chilli powder and salt until mostly smooth, but still chunky. Transfer to a medium-sized mixing bowl, and stir in flour, onion, parsley, and baking powder. 3 Roll falafel mixture into walnut-sized pieces. 4 In a frypan, heat up some olive oil over a medium-high heat and shallow fry the falafel until they are brown and crispy. 5 Remove falafel from the frypan onto a plate lined with paper towel. 6 To make yoghurt sauce: Combine all ingredients in serving bowl. Season with salt and freshly ground pepper. 7 To make the Israeli salad, combine all ingredients together. 8 On a large platter, pile up falafel, chips and salad. Serve the yoghurt sauce on the side.