Arabian
More Iftar Recipes
Servings: 7-8
INGREDIENTS
For Falafels:
- 1 tsp olive oil
- 2 small onions (200g/7oz in total), finely chopped
- 2 x 400g tins chickpeas, rinsed and drained
- 4 garlic cloves, grated
- 3 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp sea salt flakes
- 30g/1oz coriander leaves, roughly chopped
- 30g/1oz flatleaf parsley leaves, roughly chopped
- 40g/1½oz plain flour
- freshly ground black pepper
- olive oil spray
For the tzatziki sauce:
- 200ml/7oz 0% fat plain yoghurt
- 140g/5oz piece cucumber, grated
- 1 small garlic clove, finely grated
- 2 tbsp finely chopped mint leaves
- pinch sea salt
- pinch granulated sweetener (optional)
DIRECTIONS
- Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment.
- Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes
- Until softened and starting to brown (add a splash of water if they start to stick), remove from the heat and leave to cool.
- Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor.
- Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula as paste should be able to hold together.
- Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil.
- Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown.
- For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well.
- Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven.
- Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki.