2 2009-10-20T10:50:57+01:00 Perfect party snack for Vegetarians To freeze ahead: Complete the recipe up to the end of step 2. Cool and pack into an airtight container for up to 6 months. To use: Place the falafel on a baking sheet and warm in the oven at 180°C (350°F) mark 4 for about 10 minutes or until piping hot. 635 Prep time: 15 min Cook time: 25 min Makes 16 falafel * 2 x [[400g]] tinned chick peas * 2 small onion, finely chopped or grated thickly * 3 garlic clove, crushed * 2 teaspoon ground [[herbs|cumin]] * 2 teaspoon ground [[herbs|coriander]] * 3 tablespoon chopped [[herbs]] such as coriander or parsley (optional) * 4-6 tablespoon [[flour]] * [[Salt]] * [[Black Peppercorns|Ground black pepper]] * Oil for frying For the Mint, Yoghurt and Cucumber Dip * [[150ml]] natural [[yoghurt]] * 2 tablespoon [[mayonnaise]] * Juice of ½ lime * ½ cucumber, thickly grated, drain on kitchen roll * 1 garlic clove, crushed * 2 tablespoon chopped mint * Pinch of salt # Place the chick peas in a bowl with the onion, garlic, cumin, ground coriander, salt and pepper and use a pestle and mortar to lightly mash the chick peas until the mixture begins to stick together. Add the chopped coriander, if using. # Take walnut-sized portions and shape them into small, flat rounds 1cm thick. Roll the falafel in the flour so they are well coated and chill for 15-30 minutes. Heat the about 2.3cm oil in a frying pan, when hot add a few falafels and cook over a medium heat for about 5-6 minutes, turning frequently. Drain on kitchen paper. # Serve with a dip such as Mint, Yoghurt and Cucumber (see below) along with crudités sticks of cucumber and red pepper. To make the Mint, Yoghurt and Cucumber Dip # Place the yoghurt, mayonnaise and lime juice in a bowl and whisk with a fork. # Add the drained cucumber, garlic and chopped mint, mix well and add a pinch of salt if necessary. # Cover and leave in the fridge for at least 1 hour before serving to allow the flavours to intensify. If you have veggies coming to your party, they will love these; for a more substantial snack they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own false true true false false false false false true 3.0 1 3.0 3 false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson