FALAFEL & YOGHURT GARLIC DIPPING SAUCE

INGREDIENTS:

Falafel

• 250g tinned chickpeas, drained and rinsed

• ½ lemon, juiced

• 1 small handful fresh parsley, roughly chopped

• 1 garlic clove, crushed

• ½ tsp ground cumin

• ½ tsp ground coriander

• 2 tbsp wholemeal flour

• Salt and pepper, to taste

• 1 tbsp olive oil

Yoghurt Dipping Sauce

• 100g plain low-fat yoghurt

• ½ garlic clove, crushed

• lemon juice, to taste

• pinch of paprika

• salt and pepper, to taste

METHOD:

1. Place the chickpeas, lemon juice, parsley, garlic, cumin, coriander, flour, salt and pepper in a food processor. Blend until well combined. Transfer the falafel mixture into a large bowl. Shape the mixture into 6 falafel balls and flatten slightly between your hands. Cover and refrigerate for 30 minutes.

2. Meanwhile, place the yoghurt, garlic, lemon juice, paprika, salt and pepper in a small bowl and mix well to combine. Cover and place in the refrigerator until ready to use.

3. Heat the oil in a large non-stick fry pan over medium heat. Cook the falafels for 4-5 minutes each side or until cooked through and golden in colour.

4. Serve the falafel balls with the yoghurt dip, a fresh green salad and some pita bread.