Sweet Falafel with Chocolate and Tahini Yoghurt

Well... this one's a little different. Sometimes there are recipes where we ask you to trust us. With this one, we can absolutely promise you it's worth it! Happy cooking!

Ingredients

400 g tinned chickpeas drained

50 g dates

50 g pistachios,

3 tbsp sesame seeds

1 tsp sumac

1 tsp ground cinnamon

2 ½ tbsp gram flour

2 tbsp caster sugar

2 l vegetable oil

100 g caster sugar

50 g dark chocolate

2 lemons

200 g Greek yoghurt

25 g tahini

1 tsp sumac

50 g pomegranate seeds

2 tbsp honey

Fresh mint to serve

Method

Add chickpeas into a Compact Food Processor with Knife Blade attachment. De-stone the dates if necessary then add them to the processor along with the pistachios, sesame seeds, sumac, cinnamon, gram flour, sugar and a good pinch of salt. Blitz the mixture to a dry paste, transfer to a bowl ready to shape.
Break the chocolate up into small pieces and place them into a small mixing bowl. Microwave for 20 seconds at a time until melted. Finely grate the zest of the lemons into the cleaned out Food Processor, then add the yoghurt, melted chocolate and tahini. Use the Dual Whisk attachment to whisk them together until smooth.
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 180℃. Never leave the pan unattended. Line a tray with kitchen paper. Roll the falafel into golf-ball sized fritters and gently lower them into the hot oil. Fry for 2-3 minutes or until deep golden brown. Drain them on the lined tray and then toss in the caster sugar.
Serve the falafel on top of the yoghurt and garnish with extra sumac, some pomegranate seeds, a drizzle of honey and sprigs of mint. Serves 4