Falafel with Tahini Dip |
Tips: Sesame seeds are used to give a
delightfully crunchy coating to these spicy
chickpea patties.
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Comments: * I will put the recipe for the tahini dip
with this one, then make a separate
one
for just tahini dip.* Also under the
yogurt dip ingredients it said 'scant 1
cup natural plain yogurt' just wanting
to make sure 'scant' should be there. |
Yield:6
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INGREDIENTS: |
| 2 |
garlic cloves, crushed |
|
| 1 |
fresh red chilli, seeded and finely sliced |
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| 1 tbsp |
chopped fresh mint |
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| 1 tbsp |
chopped fresh parsley |
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| 2 |
spring onions (scallions), finely chopped |
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| 1 |
large egg, beaten |
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|
sesame seeds, for coating |
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| 1 1/3 cups |
dried chickpeas |
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| DIRECTIONS: |
- Place the chickpeas in a large bowl, cover with cold water and leave to soak overnight.
- Drain and rinse chickpeas, then place them in a large pan and cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer for 1 1/4-2 hours until chickpeas are tender.
- Meanwhile, make the tahini yogurt dip. Mix together the tahini, yogurt, cayenne pepper and mint in a small bowl. Sprinkle the spring onion and extra cayenne pepper on the top and chill in the refrigerator until required.
- Combine the chickpeas with the garlic, chilli, ground spices, herbs, spring onions and seasoning, then mix in the egg. Place in a food processor and blend until the mixture forms a coarse paste. If the paste seems too soft, chill it for 30 minutes.
- Form the chilled chick-pea paste into 12 patties with your hands, and roll each one in the sesame seeds to coat evenly.
- Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once. Serve with the tahini yogurt dip garnished with fresh herbs.
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