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Falafel Bites

2017-10-30

Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m

Ingredients

  • 280g chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and chopped
  • juice of 1⁄2 a lemon
  • 1 cup fresh coriander, chopped
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • salt and pepper
  • 2 tsps tahini paste
  • 1 tbsp fresh parsley
  • 40g plain flour
  • 1 tsp baking powder
  • olive oil for frying
  • For the tzatziki:
  • 200ml Greek yoghurt
  • 5cm of cucumber, finely diced
  • juice of 1⁄2 a lemon
  • 2 tbsps olive oil
  • salt and pepper
  • 1 garlic clove, mashed into a paste
  • 1 tbsp parsley, finely chopped

Method

Step 1

In a food processor blend together the chickpeas, garlic, lemon, coriander, cumin, salt, pepper, tahini and parsley until you have a coarse mixture. Transfer to a bowl.

Step 2

Add the flour, baking powder and herbs and mix thoroughly. Form into little ball shapes, cover with cling film and put in the fridge to firm up, for about 30 minutes while you make the tzatziki.

Step 3

Combine the yoghurt, cucumber, garlic, olive oil, parsley, salt and pepper. Add the lemon juice, tasting as you go. Keep covered in the fridge until needed.

Step 4

In a frying pan, fry the falafel balls in an inch of oil on a medium heat until golden brown on one side, for about 2 minutes. Turn each ball to cook the other side for another 2 minutes. Drain on kitchen paper and serve warm or cold with the yoghurt tzatziki and a wedge of lemon.

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