Ingredients
- 240g of chickpeas, rinsed and drained.
- 160g grated carrot (liquid squeezed out)
- 2 clove garlic finely chopped.
- 80g dried apricots, finely chopped.
- 1 red chilli deseeded and finely chopped.
- 20g gram flour
- 1 lemon zested.
- 1tsp ground cumin
- 1tsp ground coriander
- 1tbsp fresh coriander, finely chopped
- 1tsp salt
- Oil for frying.
- 2tsp curry powder
- 120g vegan Greek yoghurt
- juice of half a lemon
- 1tbsp fresh mint leaves
- 2tsp flaked almonds
- 3tbsp Dukkha
If you’re looking for an amazing treat to enjoy during the coronation weekend how about these delicious coronation falafel with curry yoghurt and almond dukkha
Method
- Toast Dukkha and almonds for 1-2 minutes in a dry pan, Set aside.
- Place the yoghurt in a bowl add curry powder, lemon juice and stir, set aside.
- Place the chickpeas in a food processor and pulse a few times until they have a coarse, thick consistency, almost forming a paste but still retaining some texture.
- Tip the chickpeas into a mixing bowl and add the grated carrot, garlic, chilli, apricot, ground cumin, ground coriander, fresh coriander, lemon zest, gram flour and sea salt.
- Stir to combine.
- Divide the mixture into 12 equal pieces, each weighing around 40 grams.
- Fashion each of these pieces into a small ball shape.
- Pour oil into a frying pan to a depth of 1 cm. Place over a medium heat. Once the oil is hot, carefully place the falafel into the oil and cook for 4-5 minutes, turning every so often, until they are golden brown all over. You will probably need to cook the falafel in batches to avoid crowing the pan.
- Drain the cooked falafel on kitchen paper.
- Serve the falafel with curry yoghurt, sprinkled with the toasted Dukkha and the chopped mint.
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