This is a classic dish that can be a fresh summer favourite. I like to make my own falafel and finish it of in sesame seeds. Together with a cool minty and lemony sauce, this is served with a fluffy couscous tabbouleh with diced fresh tomatoes, red onions and fresh herbs.
- 2 cans of chickpeas
- 1 yellow onion (medium)
- 2 red onions (medium)
- 2-3 cloves of garlic
- Seasoning – cumin, salt, black pepper and cardamom.
- 1 tbsp of baking soda
- Chickpea flour – we will use this to adjust the thickness of the batter.
- Sesame seeds, for topping
- Olive oil
- 2-3 tomatoes
- 2 Lemons
- Greek yogurth
- Start with the falafel batter. Add your chickpeas, yellow onion, 1 red onion, 2 cloves of garlic, a bit of parsley and seasoning into a food processor. I recommend to roughly chop your vegetables and herbs before adding. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Transfer the mixture to a bowl. Then add the baking powder and chickpea flour until the batter is shapable, stir it together until it’s fully combined and cover with plastic wrap or a lid.Chill the falafel mixture for 30 minutes to 1 hour.
- While waiting, we preheat the oven to 250 C and prepare are couscous after the instructions on the package. Dice the tomatoes, your red onion and the rest of your parsley and add to a bowl. Season with salt and pepper, the zest and juice of one lemon and some olive oil. Add the couscous when ready and mix it together. Chill your tabbouleh until serving.
- Mix your greek yogurt with chopped mint and lemon zest from the remaining lemon. Season. Chill the sauce until serving.
- Time to shape your falafel. I find it easiest to put some olive oil in my hands while shaping to prevent the batter from sticking. Roll your falafel in to equally large shapes and roll them in sesame seeds. Bake in the oven for 15-20 minutes.
- Serve your falafel with your tabbouleh and minty lemon yogurt.
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