recipes
Herbed falafel with cream cheese lemon and mint yogurt
2024-01-17
Ingredients
For the falafel
- 400g tin chickpeas, drained (Lamb brand)
- ½ small onion, chopped
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- 1 green chilli, sliced
- 3 cloves garlic
- 1 tsp cumin
- ½ tsp cardamom
- Salt and pepper to taste
- 1 tsp baking powder
- 2 tbsp chickpea flour
- Oil for frying (Borges)
You will also need
- 200g cream cheese (Emborg)
- 150g Greek yogurt
- Zest and juice ½ lemon
- Drizzle olive oil (Borges)
- 1 clove garlic, finely chopped
- 2 tbsp chopped fresh mint
- 1 tbsp toasted pine nuts
- 2 small pittas (Leicester Bakery)
Method
To make the falafel, just blitz together all the ingredients in a food processor. Form into balls, chill and shallow or deep fry till golden. Meanwhile, make the yogurt by whisking together the yogurt, cream cheese, lemon, olive oil and mint. Toast or warm the pittas and cut into wedges. To serve, spread the yogurt dip onto the base of 2 large plates. Toss over the pine nuts and drizzle over a little olive oil. Place the falafel balls on top. Place the pitta wedges on the side of the plate and decorate with extra mint leaves.
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