Falafels
with Roasted Garlic
Dip
What you need
- 200g Pauls All Natural 99.8% Fat Free Yoghurt
- 150g peas, cooked and cooled
- 1 egg
- 80g bread crumbs
- 4 golden shallots sliced
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli flakes
- Handful of mint leaves
- Handful of coriander leaves
- 1 garlic bulb
- 400g tin chickpeas, drained and rinsed
- Lemon juice
- Pepper
- Olive oil for shallow frying
How To Make It
- To make the roast garlic dip, wrap the whole garlic bulb in 2 sheets of foil and roast in a hot oven for 20 mins. Allow to cool slightly before gently squeezing the soft cloves out from the papery skin. Add the yoghurt and juice of half a lemon and blend until smooth. Add pepper to taste.
- In a fry pan, gently fry the golden shallots in a little oil until softened and add the cumin seed, coriander and chilli then fry until fragrant. Combine the onions with the chickpeas, peas, egg, breadcrumbs, mint and coriander in a food processor. Add 1 more egg if mixture is too crumbly and does not form into a ball. Squeeze mixture into walnut sized balls and chill for 1 hr before frying in batches in a pot of olive oil over a medium heat. Remove from the oil when golden all over and drain on kitchen paper prior to serving.
