Falafel with Cucumber Yoghurt Sauce

 These are a lebanese / palestinian recipe that have proved popular in the UK in recent years and are very tasty and satisfying as an alternative to meat. This recipe has coriander and lemon in it - a standard flavour, but you can vary the flavours or may want to add less lemon or more spice. I have also know them made with some chopped apple inside for a sweeter flavour. 

They are great for making in bulk and serving to a party of friends, along with my cucumber sauce, salad and in pitta bread. 

Ingredients

to serve about 6-8 people

1 ½ cups dried chickpeas, SOAKED OVERNIGHT IN COLD WATER. Or you can use 1 1/2 cans of cooked chickpeas but these are not ideal as they can be too soft.

gluten & dairy free stock cube

1 onion, finely chopped

grated zest of 1 lemon

2-3 cloves garlic, finely chopped

handful of fresh coriander, or 2 tsp dried coriander

3 tsp cumin

salt & pepper to taste

Optional : some finely chopped spinach

1 egg

Method

Cook the soaked chickpeas in plenty of water, 1 tsp salt,  & a stock cube, until al dente (almost cooked but not soft). Should take approx 30 mins, but test them.. they need to be edible but still a little crunchy.

Heat some oil in a pan & pre-fry the onion, garlic, lemon zest spices, & fresh coriander.

Blend the above mixture with the chick peas in a food processor... but not until completely smooth, still needs to be “bitty”. Add an egg to bind the mixture so it is not too dry to form into balls. Add more egg if necessary. Then finally add the spinach but dont thoroughly blend this in otherwise you will have green falafels!

Season to taste.

Form into small balls (approx 5cm diameter) – a bit smaller than a golf ball, pressing the mixture firmly together & place on a greaseproof sheet or greesed tray. Refridgerate for at least 40 minutes.

Either coat in oil & place on a baking sheet,  & bake in a med-hot oven until golden brown (check around 20 mins?), Or fry them in a shallow frying pan. Or if you want to be really unhealthy... a deep-fat fryer!

Falafel are traditionally served with a cucumber, mint, & yoghurt sauce (you can use plain soya yoghurt), a pitta bread or roll, or rice & a side salad. 

Cucumber, mint, & yoghurt sauce

basically just stir together 1 1/2 cups of greek, plain or soya plain yoghurt with some: chopped fresh mint,

 a tsp of sugar, 

1/3 very finely chopped cucumber, 

1 tsp of garlic puree or 1/2 tsp or garlic powder,

 and salt & pepper to taste. Voila!