Falafel with Flat Breads, Hummus, Tzatziki
Chick Peas (soaked for 6 to 8 hours) 300g
Garlic 1 clove
Ground Cumin 2 tsp
Ground Coriander 2 tsp
Fresh Coriander 2 tbls
Gram Flour 2 tbls
season with salt and white pepper
half the water from tin of Chick Peas
Tin of Chick Peas
Garlic 3 cloves
Lemon Juice (half a lemon)
salt and white pepper to season
Self Raising Flour 300g
Coconut Yoghurt 2 tbls
Coconut Yoghurt 250g
Fresh Corriander chopped fine 1 tbls
Fresh Mint chopped fine 1 tbls
Cucumber 2inch piece diced
How To Make
Roughly blend half of the soaked chick peas with the spices and put aside. Blend the rest of the chick peas and other ingredients to a paste. Mix all together with a spoon. Use a falafel shaper or a spoon to shape falafels. Shallow fry in sunflower oil until golden.
Blend all ingredients to a paste taste and season.
Chop herbs and dice/grate cucumber into Yoghurt.
Mix ingredients into a dough. Let to rest on fridge for an hour or so. Pull off 100g piece and roll into a ball. Flatten out with hand and cook on a dry hot pan. No oil, just shake off the loose flour and put it straight on the pan.