Sesame Seed-Coated Falafel with Tahini Yogurt Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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High in fiber, protein, and iron, low in saturated fat and sodium, these falafel from Nicola Graimes Complete Vegetarian cookbook are a tasty, filling lunch. Ingredients:
1 1/3 cups chickpeas |
2 garlic cloves, crushed |
1 jalepeno pepper, seeded and finely sliced |
1 tsp ground coriander |
1 tsp ground cumin |
1 tbsp fresh mint, chopped |
1 tbsp fresh parsley, chopped |
2 scallions, finely chopped |
1/4 cup eggbeaters |
1 tsp sesame seeds |
3 tbsp olive oil |
1 dash salt |
1 dash pepper |
2 tbsp tahini |
6 oz. plain yogurt |
1 tsp cayenne pepper |
1 tbsp fresh mint, chopped |
1 scallion, finely sliced |
Directions:
1. Place the chickpeas in a bowl, cover with cold water and leave to soak overnight. Drain and rinse the chickpeas, then place in a saucepan and cover with cold water; Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/2-2 hours until tender (Skip this step if you're using canned chickpeas, but make sure you rinse them well to remove any excess salt).
2. Meanwhile, make the tahini yogurt dip. Mix together the tahini, yogurt, 1 tsp cayenne pepper and 1 tbsp mint in a small bowl. Sprinkle the (1, finely chopped) scallion and a dash of cayenne pepper on top and chill until required.
3. Combine the chickpeas with the garlic, chile, ground spices, herbs, scallions and seasoning, then mix in the egg. Place in a food processor and blend until the mixture forms a coarse paste. If the paste seems too soft, chill it for 30 minutes.
4. Form the chilled chickpea paste into 12 patties with your hands, then roll each one in the sesame seeds to coat thoroughly.
5. Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once.
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