FALAFEL WITH TAHINI YOGURT

PREP AND COOK TIME 2 HOURS | SERVES 4-6

INGREDIENTS

750g frozen broad beans 400g canned chickpeas, drained and rinsed

1 medium brown onion, coarsely chopped

3 cloves garlic

1 cup coarsely chopped fresh coriander

1½ cups coarsely chopped flat-leaf parsley

1 tsp fine salt

1 tsp Moroccan seasoning (spice mix)

2 tsp ground cumin

50g plain flour, to coat

Oil, for deep frying

12 small tortillas, lightly toasted 4 tbsp fresh mint leaves

Lime or lemon wedges to serve TAHINI YOGURT, WHISK TOGETHER:

70g tahini

140g Greek-style yogurt

80ml lemon juice

1 tbsp water

½ clove garlic, crushed Salt, to taste

METHOD

Place broad beans in a heatproof bowl; pour over boiling water. Drain. Refresh beans under cold running water; drain well. Remove grey skins. (You will need 2 cups of peeled broad beans for the falafel and reserve ½ cup to serve.)

Process 2 cups broad beans, chickpeas, onion, garlic, herbs, salt and spice mix until crumb like. Make lemon-size balls and place on a tray lined with baking paper, refrigerate for an hour. Coat falafel in flour; shake off excess.

Heat oil in a deep frying pan until it reaches 180°C or a piece of bread browns in 30 seconds. Fry falafels in batches until golden brown, remove with a slotted spoon and drain on kitchen towel.

Place falafel in tortillas and top with tahini yogurt, the reserved broad beans and mint. Add lime or lemon wedges while packing for lunch.