Falafels with Tahini Dip

A tasty snack or veggie burger rich in vegetable protein and so simple to make. Make a batch to freeze and you always have a snack available.

Ingredients:

• 400g(14oz) can of chickpeas
• ½ red onion, chopped
• sugar, salt, drained and rinsed
• 1 clove garlic, crushed
• 1 tbsp chopped coriander leaves
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tbsp Tahini
• 1-2 tbsp plain flour (or rice flour)
• 2 tsp tamari
• 2 tbsp low fat natural yoghurt
• 1 tbsp lemon juice

Method:

Make the tahini dip by mixing together the tahini, tamari, lemon juice, and yogurt.

Place the chickpeas, onion, garlic, herbs, and spices in a food processor and pulse briefly to form coarse paste.

Tip into a bowl and add the lemon juice and enough flour to bind the mixture. Shape into 4 large round patties or 8 smaller ones

Heat the oil in a pan and gently brown the patties in batches on each side – about 3-4 minutes. Serve with tahini dip.

Storage: These can be kept in the fridge for up to 2 days or frozen, uncooked for 1 month.