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Ingredients
- 800g/1lb 14oz canned cooked
- chickpeas, drained and rinsed 1⁄4 onion
- 2 garlic cloves15g/1⁄4oz flat-leaf parsley leaves
- 15g/1⁄4oz fresh coriander leaves
- 1 teaspoon ground cumin
- 1 tablespoon freshly squeezed lemon juice
- 1⁄4 beaten egg about 2 tablespoons olive oil
- For the dressing
- 1 small handful of fresh mint
- 1 garlic clove
- 200g/7oz Greek-style yogurt
- salt and freshly ground black pepper
Instructions
- To make the falafels, purée the chickpeas, onion, garlic, parsley,
coriander, cumin and lemon juice in a blender or food processor. Turn
the mixture into a bowl, and beat in the egg, then cover and chill in the
refrigerator for 30–60 minutes, or longer if more convenient. - Preheat the oven to 180°C/350°F/Gas mark 4.
- With wet hands, shape the mixture into 20 equal-size balls. Put the
falafels on an oiled baking sheet, and flatten them slightly, then brush
with a little oil. Bake in the oven for 20 minutes, turning the falafels over
halfway through the cooking time. - To make the dressing, blend or process the mint, garlic and yogurt until
smooth, turn into a bowl and season with salt and pepper. - To serve, put the falafels on a serving platter, and spoon the dressing
over the top. Serve hot.
