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Falafel Balls and Tahini Sauce

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Serving size

6-8

Ingredients

Falafel

  • 2 onions, roughly chopped
  • 6 garlic cloves
  • 330g cooked chickpeas, drained
  • Large handful of fresh parsley, chopped
  • Large handful of fresh coriander, chopped
  • 1 tsp salt
  • ¼ tsp chilli powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 2 tsp baking powder
  • 60g plain flour, plus extra as needed
  • Vegetable oil, for cooking

Sauce

  • 350g plain yoghurt
  • 4 tbsp tahini
  • 3 tbsp lemon juice
  • ½ tsp cumin
  • ½ tsp Truvia Original Sweetener
  • Salt and black pepper

To serve

  • Pitta breads or wraps, warmed
  • Salad

Directions

  1. Place the onions and garlic in the bowl of a food processor and pulse until very finely minced. Transfer to a sieve and press out as much liquid as possible, then return to the food processor.
  2. Add the chickpeas, parsley, coriander, salt, chilli powder, cumin and oregano and pulse until roughly blended but still a little chunky.
  3. Add the baking powder and 40g of the flour. Pulse so that the mixture begins to form a ball; if it is still wet and sticky, add the remaining flour.
  4. Transfer the mixture to a bowl, cover with cling film and place in the fridge for one hour.
  5. Meanwhile, whisk together the ingredients for the tahini sauce. Cover and place in the fridge.
  6. Use a small scoop or spoons to form the falafel mixture into balls around 3-4cm in diameter, adding additional flour if needed.
  7. Heat the vegetable oil in a large pan over a medium heat. Working in batches to avoid crowding the pan, cook the falafels until browned all over and cooked throughout.
  8. Transfer the cooked falafel to a plate lined with kitchen paper and season immediately with salt.
  9. Repeat until all of the falafel are cooked, then serve with the tahini sauce, warmed pitta breads or wraps and some salad.