Recipe for homemade Falafel with a yummy Minted Tahini and Lime Yoghurt dipping sauce

250g dried chickpeas
1 shallot or baby onion
1/4 cup fresh parsley
2 garlic cloves
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1 tsp lime juice
1 tbsp flour
sunflower oil for frying

For the yoghurt:
1/4 cup sesame seeds
1 – 2 tbsp olive oil
1/2 cup plain or Greek yoghurt
20ml finely chopped mint
1 tsp lime juice
salt and pepper

How to
Place the dried chickpeas in a large bowl and fill the bowl with cold water. Leave to stand for 24 hours, topping up the water if necessary.

Drain the chickpeas and place them in a food processor. Chop until they have a coarse crumb-like texture, then tip into a clean bowl and set aside.

Place the shallot, parsley, garlic cloves, a good pinch of salt and pepper, cumin, coriander, nutmeg and lime juice in the food processor and pulse until you have a fine mixture. Add the flour and mix until well combined.

Add the chickpeas back into the food processor and pulse everything together to get a slightly finer texture and get rid of any large chickpea chunks, Do not over process.

Shape the mixture into balls. Pop them onto a tray and then into the fridge for about an hour, or until they are firm.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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