Falafel with rocket and tahini yoghurt dressing

Name: Falafel with rocket and tahini yoghurt dressing
Cook time: 2 h 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 250g dried chickpeas; 1 onion, finely chopped; 2 garlic cloves, crushed; 5 large handfuls parsley; 4 large handfuls coriander leaves; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp baking powder

June 9, 2017

Falafels drizzled with creamy tahini.Supplied

Time:2 hours +Serves:4

A recipe from the Good Food collection.

Ingredients

Falafel

250g dried chickpeas
1 onion, finely chopped
2 garlic cloves, crushed
5 large handfuls parsley
4 large handfuls coriander leaves
2 tsp ground coriander
1 tsp ground cumin
½ tsp baking powder

Tahini yoghurt dressing

3 tbsp Greek-style yoghurt
1 tbsp tahini paste
1 garlic clove, crushed
1 tbsp lemon juice
3 tbsp extra virgin olive oil
vegetable oil, for frying
125g rocket leaves, to serve

Method

Step 1
Put the dried chickpeas into a bowl and add enough cold water to cover them by about 12cm and leave to soak overnight.
Step 2
Drain the chickpeas well and transfer to a food processor. Process until coarsely ground. Add the remaining falafel ingredients and process until smooth and a vibrant green colour. Leave to infuse for 30 minutes.
Step 3
To make the tahini dressing, put all the ingredients in a bowl and whisk together until smooth. Season to taste and set aside until required.
Step 4
Using slightly wet hands, shape the falafel mixture into 24 ovals (about the size of an egg). Heat 5cm vegetable oil in a wok or deep saucepan and fry the falafel in batches for 2–3 minutes, or until dark brown. Drain on paper towel and keep warm in a low oven while cooking the remaining mixture.
Step 5
Arrange the rocket leaves on serving plates, top with the falafel and drizzle over the tahini dressing. Serve immediately.