Ingredients

The following ingredients have 2 Servings
  • 400 g bottled chickpeas (rinsed and drained)
  • handful of basil leaves
  • handful of cilantro leaves
  • 1 garlic clove (chopped)
  • 1 ?2 tsp harissa paste or chilli powder
  • 2 tablespoon plain flour (or almond flour for GF)
  • 1 teaspoon allspice
  • 2 spring onions (finely chopped)
  • zest of 1 lemon
  • olive oil (for cooking)
  • sea salt to taste
  • a pinch of cayenne pepper
  • ½ cup low-fat Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh mint leaves (chopped)
  • 1/2 cucumber (peeled seeded and diced)
  • salt & pepper to taste
  • pitta bread to serve

Instruction

  • Place chickpeas in a food processor. Add garlic, cilantro, basil, lemon zest, harissa or chili, spring onion, allspice,cayenne pepper and flour.
  • Blend until all ingredients are combined and the mixture reaches a smooth texture. Scrape down the sides of the food processor with a spatula if necessary. Season to taste.
  • Gently wet your hands and divide the mixture forming 6-8 patties. Arrange them on a non-stick baking tray, brush with olive oil.
  • Put in the freezer for 5-10 mins, it will help falafels to set and keep their shape while the cook.
  • Bake falafels in the oven at 200C/390F for about 20 min, turning them on the other side half-way through cooking time. Falafels are ready when they get nicely crispy and golden-brown on both sides.
  • To make tzatziki-style dip: mix together all ingredients in a bowl, and season with freshly cracked sea salt and black pepper to taste. Refrigerate until falafels are ready.
  • Serve falafels with warm pitta bread or on their own with tzatziki-style yogurt dip on the side.