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Falafels
- 420 g tin of chickpeas
- 2 cloves of garlic
- 2 tbsp tahini (sesame paste)
- ½ stalk of celery
- 1 tsp each of corriander and cumin
- ½ tsp tumeric
- ¼ cup fresh parsley
- Place all the ingredients in a food processor and mix until smooth. Shape into small patties and dust in flour.
Cook in small batches in a fry pan with a little oil until golden.
Serve with a some salad, hummus, sweet chilli sauce and some yoghurt and mint dressing or your favourite dressings.
Mint and Yoghurt Dressing: Combine ½ cup of unsweetened yoghurt with ¼ cup chopped mint, the juice of half a lemon and freshly ground salt and pepper to taste.