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Monday, 23 May 2011

Easy Mini Falafel with Yoghurt Dip

I was given this recipe by one of the of the Mums at school and it's now a firm favourite in our house. The falafel can me eaten as a lunch in a wrap with salad, taken on a picnic or served as a weeknight dinner with couscous and salad leaves.  The falafels are also freezable for up to 6 months in an airtight container. Great for make-ahead lunchbox treats or emergency dinners.

2 (400g) tins of chick peas

1 large onion, very finely chopped or grated

3 garlic cloves, crushed

2 tsp ground cumin

4-6 Tblsp plain flour

Salt and pepper

Oil for frying

Put the chickpeas in a bowl with the very finely chopped onion, crushed garlic gloves, cumin, ground coriander, salt and pepper.  Use a potato masher or pestle and mortar to lightly mash the mixture until it begins to stick together. You can quickly pulse it in a food processor but don't be too over enthusiastic, you don't want a mushy puree.
Take walnut-sized blobs of mixture and and shape them into small flat rounds about 1/2 and inch thick.  Roll the falafel in the flour ensuring they are well coated.  Chill them for 15-30 minutes, this makes them much easier to work with.  Heat some oil, about 1 inch deep, in a frying pan.  When it's hot add a few falafels and cook over a medium heat for about 5-6 minutes, turning them frequently. Carefully take them out of the oil and drain well on kitchen paper.

To use the falafels from frozen:  Put them on a baking tray lined with non-stick baking paper and warm in the oven at 180°C/(350°F)/Gas Mark 4 for about 10 minutes or until piping hot.

Serve with a dip and  crudités, in a wrap with salad leaves, or as a dinner/lunch with couscous salad.


Yoghurt Dip with Mint and Cucumber

150ml natural yoghurt

2 Tblsp mayonnaise

Juice of 1/2 a lime or lemon

1 small or 1/2 a large cucumber, thickly grated then drained on kitchen roll

1 garlic clove, crushed

2 Tblsp chopped fresh mint leaves

Pinch of salt

Put the yoghurt, mayonnaise and lime/lemon juice in a bowl and whisk together well with a fork.  Add the drained cucumber, garlic and chopped fresh mint leaves.  Mix together well and, if you think it needs it, add a pinch of salt.

Cover the dip with clingfilm and leave in it the fridge for at least 1 hour to allow the flavours to mingle before you serve it. 

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