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falafel balls

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


  1. Toast Dukkha and almonds for 1-2 minutes in a dry pan, Set aside.
  2. Place the yoghurt in a bowl add curry powder, lemon juice and stir, set aside.
  3. 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.
  4. 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.
  5. Stir to combine.
  6. Divide the mixture into 12 equal pieces, each weighing around 40 grams.
  7. Fashion each of these pieces into a small ball shape.
  8. 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.
  9. Drain the cooked falafel on kitchen paper.
  10. Serve the falafel with curry yoghurt, sprinkled with the toasted Dukkha and the chopped mint.