A very simple but tasty falafel recipe served with a nice, refreshing tzatziki.
Falafel and Tzatziki
A delicious and simple falafel with a refreshing tzatziki dip flavoured with harissa.
- 2 400 g tins chickpeas rinsed and drained
- 1 onion finely chopped
- 4 cloves garlic
- 3 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp sea salt
- 1 bunch coriander
- 1 bunch flat leaf parsley
- 40 g plain flour
- black pepper
- olive oil
- olive oil spray
- 200 ml natural yoghurt
- 150 g cucumber grated
- 1 tbsp Harissa paste
- 1 clove garlic
- 2 tbsp fresh mint finely chopped
- salt and sugar if required
- Heat oven to 230C (210C fan)
- Line a baking tray with baking parchment
- Heat oil in a pan and add chopped onion. Cook for about 10 minutes until they soften and start to colour. Remove from heat.
- Put onions, chickpeas, spices, salt, herbs, flour and pepper into a food processor and pulse until mixture is fairly smooth but retaining some texture. Ensure it's all blended.
- Divide the mixture into blobs of the size and shape you want and place on the parchment.
- Spray with the oil spray - this will allow the outside to crisp up.
- Cook on the top shelf of oven for around 20 - 25 minutes, until they turn golden brown.
- Put yoghurt into a bowl.
- Squeeze dry the grated cucumber and add to yoghurt along with garlic, mint, sale and sugar.
- Mix them all well.
- Once mixed, take the Harissa and mix it in leaving a marbled, raspberry-ripple type effect.
- Lower temp of oven to 200C (180C fan) and move falafel to bottom of oven for a further 20 - 25 minutes.
- Sprinkle with a little salt and serve with tzatziki.
Adapted from Tom Kerridge