Falafels with a yoghurt sauce
Recipe from Make five/ Maak vyf
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.
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
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
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.
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.