Recipe

Recipe from Make five/ Maak vyf
Serves 4

Chickpeas form the base for these little vegetarian ‘meatballs’ which are often served with pitas and salad ingredients. They make a delicious snack and are perfect for a picnic, lunch box, on a pita or in a wrap.

Ingredients

Falafels

1 x 410 g tin chickpeas, drained

2 spring onions, finely chopped

1 clove garlic, crushed

finely grated rind and juice of 1 lemon

10 ml (2 tsp) each ground cumin and coriander

45 ml (3 tbsp) chopped fresh coriander

30 ml (2 tbsp) chopped fresh mint

salt and pepper

60 ml (¼ cup) cake flour

1 egg, beaten

30 ml (2 tbsp) olive or avocado oil

tomato, cucumber and avocado to serve

Yoghurt sauce

125 ml (½ cup) plain yoghurt

5 ml (1 tsp) finely grated lemon rind

pinch ground cumin

45 ml (3 tbsp) chopped fresh herbs, such as Italian parsley, mint and coriander

Method

1. Falafels: Place all the ingredients, except the oil, in a mixing bowl. Mash with a fork or a potato masher until smooth, but keep the texture slightly coarse side. Season with salt and pepper and more lemon juice if preferred.
2. Shape mixture into small balls. Heat a thin layer of oil in a frying pan and fry falafels on both sides until golden brown and cooked. Drain on paper towel.
3. Yoghurt sauce: Mix all the ingredients together and season to taste.
4. Serve falafels with yoghurt sauce and your choice of salad ingredients. They are also delicious with hummus and lemon wedges. 

Tips

1. Make larger patties and serve as vegetarian burgers.
2. Add one red chilli, seeded and chopped, to the mixture for a little bite. You can also add 2,5 ml (½ tsp) smoked or ordinary paprika.