2 x 400g tinned chick peas
2 small onion, finely chopped or grated thickly
3 garlic clove, crushed
2 teaspoon ground cumin
2 teaspoon ground coriander
3 tablespoon chopped herbs such as coriander or parsley (optional)
4-6 tablespoon flour
To make the Mint, Yoghurt and Cucumber Dip
Oil for frying
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.
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.