Ingredients

The following ingredients have 4 Servings
  • 2.5 cups canned chickpeas (drained)
  • 1 onion (diced)
  • 1 clove garlic cloves (crushed)
  • 2 Tbsps fresh parsley (chopped)
  • Cumin
  • Sea salt
  • cayenne pepper
  • 4 Tbsps white breadcrumbs
  • 2 Tbsps Sesame seeds
  • Oil (for frying)
  • 1 cup Yogurt
  • 1 unwaxed lemon (juiced, zest grated)
  • 2 Tbsps mint (chopped)

Instruction

  • Puree the chickpeas and stir in the onion, garlic and parsley. Season with a pinch of cumin, salt and cayenne pepper. Knead in the breadcrumbs and with wet hands, shape into walnut-sized balls.
  • Roll the balls in the sesame seeds and fry in hot oil for 3-4 min until gold brown. Pat dry with kitchen paper.
  • To make the dip, mix together the yogurt, lemon juice, zest and mint. Sprinkle the falafel with sea salt and serve with the dip.