Australian Women’s Weekly NZ - - CONTENTS -

1 cup (200g) dried chick­peas 4 spring onions, chopped 2 ta­ble­spoons finely chopped pars­ley ¼ cup finely chopped co­rian­der 2 cloves gar­lic 1 tea­spoon sea salt ½ tea­spoon ground chill­ies 1 tea­spoon ground cumin 1 tea­spoon bak­ing pow­der ¼ cup (35g) plain flour 2 ta­ble­spoons sesame seeds, ap­prox­i­mately olive oil, to fry pita bread, let­tuce and tomato, to serve


1 cup (280g) Greek-style yo­ghurt 2 ta­ble­spoons tahini ½ clove gar­lic, crushed 2 ta­ble­spoons lemon juice 1 Add chick­peas to a medium bowl and cover with cold wa­ter; soak chick­peas overnight. 2 Drain the chick­peas well and place in a food pro­ces­sor with the onion, herbs, gar­lic, salt and spices. Process to a coarse paste, then trans­fer to a bowl. Add the bak­ing pow­der and flour; stir to com­bine. Cover with plas­tic wrap and re­frig­er­ate for 1 hour. 3 Place the sesame seeds into 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, add one of the falafel. Fry a few falafel at a time for about 3 min­utes or un­til golden brown. Re­move falafel with a slot­ted spoon and drain on pa­per towel. 5 TAHINI YO­GHURT Com­bine all the in­gre­di­ents in a small bowl. 6 Fill the pita bread with let­tuce, Tahini Yo­ghurt and chopped toma­toes. Top with a few of the falafel.

Cooked falafels suit­able to freeze. Not suit­able to mi­crowave.

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