Falafel Balls and Tahini Sauce

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.