FELAFEL WITH YOGURT SOURCE

Recipes

Wednesday, 5 August 2009: Episode 26 Felafel with Yogurt sauce

Ingredients

Falafel
1 cup dried chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
5 tablespoons of fresh parsley, chopped
3 tablespoons chopped fresh coriander
2 tablespoons fresh mint, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 green chillies, deseeded and chopped
2 tablespoons flour
½ teaspoons baking powder
Sesame seeds to coat (optional)
Salt and Pepper to taste
Vegetable oil for frying
Yoghurt sauce to serve

Yoghurt Sauce
150g natural yoghurt
3 tablespoon tahini
1 clove garlic, crushed with a little salt
1 lemon juice
Pepper to taste
Herbs to taste (mint, coriander and parsley
Smoked paprika or sumac to garnish (optional)

Method

Falafel
Place dried chickpeas in a bowl and cover and soak in a lot of cold water overnight. Drain.

Puree chickpeas in a blender, the degree of blend depending on your own preference. Add garlic, onion, chillies, coriander, cumin, salt and pepper. Fold through all fresh herbs. Add just enough flour to get the mixture to come together into a ball, pulsing as you add each bit of flour until it is the right consistency. Pulse in the baking powder and check the seasoning, it may need more salt. Trial one in the oil to see that it doesn’t fall apart which will happen if there are cracks in the mixture, and that the oil is hot enough.

Form into balls about the size of a golf ball, and flatten into little discs. Coat in sesame seeds.

Fry in oil until golden brown and serve with Yogurt Sauce.

Yogurt Sauce
Whisk all ingredients together until smooth, and check for seasoning. Put into a small bowl, sprinkle with a little smoked paprika or sumac, and top with chopped herbs and a drizzle of olive oil.

SOURCE:
http://www.abc.net.au/