· 2 tins chickpeas
· 1 onion peeled and chopped
· 6 garlic cloves peeled and crushed
· 1 tablespoon olive oil
· 2 teaspoons ground coriander
· 2 teaspoons ground cumin
· ½ teaspoon chilli powder
· 2 tablespoons chopped parsley
· 1 egg
· 2 tablespoons flour
· salt and pepper
· oil for frying
Put the chickpeas, onion, garlic and herbs in a food processor and work to a smooth paste. Add the egg and blend again.
Transfer to a large bowl. Stir in the flour and seasoning and allow to rest for about 15 minutes.
To make the falafel, our your hands well and form the chickpea paste into 12 round cakes. Shallow fry until golden.
FOR THE TZATZIKI:
· 1 cup plain yoghurt
· ¼ large cucumber
· 1 clove garlic peeled and crushed
· salt to taste
Grate the cucumber and drain through and sieve to remove the liquid.
Combine the yoghurt, garlic, cucumber and salt and refrigerate.
Place 3 to 4 falafels on a ciabatta bun.
Top with slices of grilled aubergine, cooked beetroot in an olive oil and balsamic reduction, tzatziki and finely chopped tomato, onion and cucumber.
For a vegan option you can leave the egg out of the falafel mixture and serve without the tzatziki.