Mini felafel with cucumber yogurt
Photography by Dean Wilmot. Styling by Michele Cranston.
Mini felafel with cucumber yogurt
INGREDIENTS
2 x 400g cans chickpeas, rinsed, drained
2 small (160g) white onions, chopped coarsely
1 cup lightly packed fresh flat-leaf parsley
1/3 cup lightly packed fresh coriander leaves
1 tablespoon extra virgin olive oil
1 egg
1 tablespoon ground cumin
1 tablespoon ground coriander
11/2 tablespoons finely grated lemon rind
1 teaspoon salt
2 tablespoons plain flour
1/2 teaspoon bicarbonate of soda
olive oil, for shallow-frying
mint leaves, for serving
CUCUMBER YOGURT
1 cup (280g) Greek-style yogurt
1 medium (130g) Lebanese cucumber, seeded, chopped finely
2 teaspoons lemon juice
2 tablespoons finely chopped fresh mint
METHOD
1. CUCUMBER YOGURT: Combine all ingredients in a small bowl; season with salt.
2. Blend or process chickpeas, onion, herbs and oil until coarsely chopped; transfer the mixture to a large bowl. Stir in egg, spices, rind, salt, flour and soda until combined. Shape level tablespoons of felafel mixture into patties.
3. Heat oil in a medium frying pan; shallow-fry felafel, in batches, for about 5 minutes or until browned on both sides and cooked through. Drain on absorbent paper.
4. Serve felafel with Cucumber Yogurt, sprinkled with mint leaves.
Not suitable to freeze or microwave.
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