Falafels in Tomato Sauce

Cook Time 30 minutes

Servings 4

Ingredients

2 tbsp extra virgin olive oil

225g packet of falafels

1 onion, chopped

1 carrot, grated

1 tsp coriander seeds, crushed

1 x 400g can crushed tomatoes

4 sprigs each of parsley and mint, picked

Salt and pepper

Pita bread, to serve

Gherkins and mixed whole olives, to serve

Sauce

2 tbsp tahini

Juice of ½ lemon

Method

Heat the oil in a large heavy based saucepan. On medium heat, fry the onion, coriander seed and carrot until softened. Now add the tomatoes and a can of water and season with salt and pepper. Bring to the boil then turn down to a low heat and place a lid on. Simmer for 15 minutes until thick and rich. Use a stick blender to blend sauce until smooth. Add the falafels and cook for a further few minutes to warm through.

Meanwhile, to make tahini sauce, mix the tahini with lemon, salt and 3-4 tablespoons of warm water until the sauce is the consistency of pouring cream.

Drizzle tahini over falafels and garnish with parsley and mint. Serve with warm pita, pickles and olives on the side as part of a mezze.