I’ve always loved falafel and liked the idea of making it myself. Inspired by the recipe in Annabel Karmel’s new BLW recipe book I decided to have a go at making my own. This is my take on homemade falafel and a really lazy mint yoghurt sauce. I hope you like it!
For the falafel
- 400g can of chickpeas
- 2 tbsp houmous
- finely grated zest of 1/2 a small lemon
- juice of 1/4 a lemon
- 1 clove of garlic
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp olive oil
- 1tbsp sunflower oil for frying
For the mint yoghurt
- 1 tbsp natural yoghurt
- 1/2 tsp mint sauce
- Toasted pitta bread
- Salad, we used lettuce, tomato and cucumber but whatever you have in is fine.
To make the falafel
- Crush the clove of garlic and gently fry in the olive oil for 2 minutes.
- Remove from the heat and add the cumin and coriander while the pan is still hot. Stir and set to one side.
- Rinse and dry the chickpeas in a clean tea towel, get rid of as many of the papery skins as you can.
- Put the chickpeas, houmous, lemon juice, lemon zest, garlic and herb mix into a food processor and blitz until smooth.
- Shape the mixture into small burger shapes and fry in the sunflower oil, flipping after a couple of minutes, until golden on each side.
- Gently pat off any excess oil using kitchen paper.
To make the mint yoghurt
- Stir together the yoghurt and the mint sauce. Easy!