Quick Falafel

Falafel is a phenomenally popular middle-eastern dish, and for good reason! The only thing is, who makes it at home? We hope to change all of that with this speedy and delicious recipe.

Ingredients

400 g tinned chickpeas drained

1 lemon

2 tsp sumac + extra for garnish

2 tsp cumin seeds

½ bunch mint

1 bunch parsley

1 tbsp plain flour

2 l vegetable oil

12 baby plum tomatoes

½ cucumber

½ tsp chilli flakes

2 tbsp extra virgin olive oil

200 g Greek yoghurt

1 tbsp tahini

2 tsp smoked paprika

Method

Tip the chickpeas into a Compact Food Processor with the Knife Blade attachment. Finely grate in the lemon zest and add the sumac, cumin seeds, herbs and flour. Blitz to a coarse, well combined mix. Shape the mixture into small balls ready to cook.
Cut the tomatoes in half and cucumber into 2cm dice, add the chilli flakes, season with salt and drizzle with the extra virgin olive oil to dress.
Line a tray with kitchen paper. Pour the oil into a large saucepan, filling only 2/3rds of the way up and put it over a high heat. Preheat the oil to 170℃. Never leave the pan unattended. Fry the falafel for 2-3 minutes, until golden brown all over. Scoop them from the oil and transfer to the lined tray to drain any excess oil.
In a small mixing bowl, mix together the yoghurt, tahini and smoked paprika with a pinch of salt until combined.
Serve the falafel beside the salad with a generous dollop of the sauce and a little extra sumac to garnish. Serves 2