Get the taste of the Middle East in your own home – developed by Pharmacist and Nutritionist Sarah Gray, join her in making these healthy falafels for you and your family.

Ingredients 

500 g dried chickpeas (soaked in water overnight)

Half a bunch of spring onions roughly chopped/ or 1 medium onion chopped

2 tablespoons dried Italian herbs

4 cloves garlic

1 1/2 tbsp flour or chickpea flour

1 1/4 tsp salt

2 tsp cumin

1 tsp dried coriander leaves

1/4 tsp black pepper

1/4 tsp cayenne pepper

Pinch of ground cardamom

EVOO for frying

Method

1. Add all ingredients into a large blender bowl and mix until it becomes like a cous cous consistency. Do not mix too far as it will become a thin hummus which will not work.
2. Place in the fridge for 30 mins to 1 hour.
3. Remove from fridge, and heat up a deep fry pan with EVOO for medium – shallow frying
4. Make small balls in your hand (wet your hands and keep spare mixture in the fridge in between frying batches, as it makes it easier to form balls)
5. Fry on each side for 3-4 minutes (gently turning)
6. Place on some paper towel once cooked to drain any excess oil.
7. Will make 22-24 falafel’s

Serve with yoghurt flatbreads 

1 & ¼ warm water

2 & ¼ teaspoons dried yeast

1 tablespoon sugar

¾ cup Greek yoghurt

2 tablespoons EVOO

1 tablespoon salt

3 & ¾ cups plain flour

2 tablespoons dried herbs (basil, thyme, oregano – your choice)

1. Combine yeast, sugar and water and rest for 5-10 minutes
2. Whisk yoghurt, EVOO and salt
3. Mix flour, herbs, yoghurt mixture and yeast mixture and knead for 3-4 mins on a well-floured board
4. Divide in 10 pieces and let rest for 15 minutes.
5. Roll into rounds and brush with EVOO, placing in a frypan, brush other side before flipping. Flip when they start to bubble.
6. Keep warm in a wrapped tea towel.