Falafels with green goddess dressing
For a healthier twist, bake the falafels in a 200C/Gas Mark 6 oven with a drizzle of olive oil for around 30mins.
Serves 15 • Ready in 45mins, plus soaking and chilling
250g dried chickpeas, soaked overnight in 500ml of cold water
1 small onion, finely chopped
1 garlic clove, crushed
2tbsp coriander, finely chopped
1tbsp parsley, finely chopped, plus extra leaves to garnish
¼tsp cayenne pepper
2tsp garam masala
1tsp baking powder
1½tbsp plain flour sesame seeds, to coat sunflower oil, to fry for the dressing:
200ml mayonnaise
1tsp capers, rinsed and finely chopped 4 good-quality anchovies, from a can, finely chopped, or 2tsp anchovy paste 1 small bunch chives, roughly chopped 1 small bunch parsley, roughly chopped a few sprigs of tarragon, leaves only, roughly chopped
1 garlic clove, crushed
50ml crème fraîche or soured cream Tabasco and lemon juice, to serve
Heat the oven to 140C/Gas Mark 1. Drain the chickpeas and mix well with the onion, garlic, coriander and parsley. Put a third of the mixture into a food processor and pulse until it’s finely chopped and starts to hold itself together, then transfer to a bowl. Don’t over-blend as it will become gluey. Repeat for the remaining chickpea mixture.
2 Add the spices, baking powder and flour, and season well. Use your hands to mix, then cover and chill for at least 1hr, or until ready to shape.
3 To make the dressing, blitz all the ingredients in a food processor until mostly broken up and a bright green colour. Season if necessary. Set aside.
4 With slightly wet hands, shape a heaped tbsp of the falafel mixture into a small patty, then roll in sesame seeds and put on a baking tray lined with baking parchment until ready to cook. Repeat until you have 15 falafels.
5 Fill a deep, wide pan with 2.5cm of oil and heat over a medium heat until a small piece of bread browns in 30-40secs, then fry the falafels in batches for 10mins or until crisp and golden brown, turning occasionally. Drain on kitchen paper, then arrange on a platter with the dressing. Garnish with parsley leaves and serve.
Per serving: Cals: 224, Fat 18g,
Sat fat 3g Carbs 10g >>