Falafel from Scratch with Yoghurt Sauce

Cook Time 30 minutes + overnight soaking

Servings 4-6

Ingredients

1L vegetable oil, for frying
250g dried chickpeas, soaked in a large bowl of water
1 onion, peeled cut in four
2 clove garlic, finely minced
½ bunch parsley
½ bunch coriander
½ tsp. baking powder
1 tsp. salt
1 tsp. paprika
1 tsp. cumin
1 tsp. ground coriander
Pinch ground clove
Pinch salt

1 cup thick Greek yoghurt
1 tbsp tahini
Juice ½ lemon
½ clove garlic, minced

Optional garnishes
Lebanese bread
An assortment of Lebanese pickles
Tabouli

Method

Drain the chickpeas from the water and pat them dry with a clean cloth. Place into a food processor along with the onion, garlic and herbs. Process for a few minutes or until a soft, crumb-like texture forms. Now add the baking powder, salt and spices and pulse again for a few seconds to combine.

Heat oil in a large saucepan. It should reach 180C.

Using two spoons, shape the falafels into quenelles (or just use your hands to create oval shaped patties). Carefully drop them into the oil and fry until crispy and brown. Drain on absorbent paper.

For the yoghurt sauce, combine the yoghurt, tahini, lemon and garlic in a bowl.

Serve the hot falafels lightly seasoned, with the yoghurt sauce or wrap all of this in Lebanese bread with the pickles and tabouli.