Kabuli Chickpea Falafel with Yoghurt

kabuli chickpeas-falafel with yogurt-Simon Bryant - credit Jacqui Way Photography & dirt(y) incIn celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration on how to make falafel!

Get yourself organised the night before and soak 1 cup of kabuli chickpeas in water. Cook the next day for just TEN minutes and drain.

Grab the food processor and throw in cooked chickpeas, 1 large onion (quartered), 2 cloves garlic, 1 tsp each cumin and coriander, 2 long green chillies, ½ tsp baking powder, salt and pepper.

Pulse till the mixture climbs the sides a bit then chuck in½ bunch flat leaf parsley, ⅓ bunch coriander and ¼ bunch mint. Pulse till mixed through.

Grab a golfball-sized amount of mixture and form a ball. If it’s too wet the mixture may need a tbsp or 2 of plain flour; or if too crumbly add a tbsp or 2 of boiling water. Sorted? Shape up the rest into falafel.

Preheat oven to 180°C and heat some vegie oil in a deep pot till it shimmers. Do a test-run to check the falafel doesn’t fall apart whilst cooking, which can happen if there are cracks in the mixture or the oil isn’t hot enough. All good? Then cook in batches of 3 – 5 till golden; drain on paper towel and pop in the oven for about 5 mins to finish.

Just enough time to whip up some yogurt sauce. Whisk together 200 g  natural yogurt, 1 tbsp unhulled tahini, 1 clove crushed garlic, zest and juice of a lemon, pinch of chopped parsley, coriander and mint, salt and pepper. Get fancy with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika to garnish.

Warm some pitta bread and assemble your favourite salad vegies. Pile everything on the table and let the hungry people make their own falafel rolls.

This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.