| Prep Time | 20min |
| Total Time | 30min |
| Serves | 6 |
Ingredients
Falafels:
250g chickpeas, drained
1 garlic clove, crushed
½ red onion, diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp turmeric powder
1 ½ tbsp. (15g) chia seeds
1 tsp salt
2 tbsp. chickpea flour (basen flour)
Tzatziki:
200g Greek natural yoghurt
1 lemon, juice
1 sprig mint, chopped
70g cucumber, diced
1 tsp salt
1 tbsp. extra virgin olive oil
½ garlic clove, crushed
250g chickpeas, drained
1 garlic clove, crushed
½ red onion, diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp turmeric powder
1 ½ tbsp. (15g) chia seeds
1 tsp salt
2 tbsp. chickpea flour (basen flour)
Tzatziki:
200g Greek natural yoghurt
1 lemon, juice
1 sprig mint, chopped
70g cucumber, diced
1 tsp salt
1 tbsp. extra virgin olive oil
½ garlic clove, crushed
Method
For the falafels:
Place ½ chickpeas in a food processor/blender and process. Add crushed garlic, diced onion, cumin, coriander, cayenne pepper, turmeric powder and chickpea flour and blend until combined.
Stir through remaining chickpeas and chia seeds. Shape into 10 flattened balls. Heat a little oil (2 tbsp.) in a fry pan and cook until golden on both sides. Alternatively, pre-heat oven to 390°F and bake for 15-20 minutes until golden.
For the tzatziki:
Place all ingredients into a bowl and mix well.
Serve on pita bread with lettuce, tomato and chopped parsley.
