Recipes
CORONATION FALAFEL WITH CURRY YOGHURT AND ALMOND DUKKHA
Ingredients
-
240g of chickpeas, rinsed and drained.
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160g grated carrot (liquid squeezed out)
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2 clove garlic finely chopped.
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80g dried apricots, finely chopped.
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1 red chilli deseeded and finely chopped.
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20g gram flour
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1 lemon zested.
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1tsp ground cumin
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1tsp ground coriander
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1tbsp fresh coriander, finely chopped
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1tsp salt
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Oil for frying.
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2tsp curry powder
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120g vegan Greek yoghurt
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juice of half a lemon
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1tbsp fresh mint leaves
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2tsp flaked almonds
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3tbsp 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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