Serves: 4
Ingredients:
For the Falafels:
1⁄2 small red onion, chopped
Small handful each of fresh mint and coriander leaves
1 tbsp tahini
Zest and juice of 1⁄2 lemon
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp smoked paprika
1 x 400g tin chickpeas, drained and rinsed
Olive oil, for frying
Cooked bulgur wheat, to serve
For the Shredded Salad:
1⁄2 small head of red cabbage, shredded
2 carrots, thinly sliced
1⁄2 small red onion, very thinly sliced
3 tbsp extra-virgin olive oil
Juice of 1⁄2 lemon
1 tsp honey
Sea salt and freshly ground black pepper
For the Spiced Yoghurt:
1 tsp each of ground coriander and cumin
1/2 tsp each of ground turmeric and mustard seeds
1⁄2 tsp chilli powder
250g natural yoghurt
1 mild red chilli, thinly sliced
3 spring onions, thinly sliced
Sea salt and freshly ground black pepper
Method:
- To make the falafel, place the red onion, mint, coriander, tahini, lemon zest and juice, cumin, cayenne and paprika in a food processor with a good pinch of salt. Pulse until finely chopped.Add the chickpeas and pulse again briefly until the chickpeas are chopped fine – you are not looking for a smooth paste but something with a bit more texture.
- With dampened hands, shape into 20 small balls and chill in the fridge for up to an hour (if time allows). Heat a thin film of olive oil in a large non-stick frying pan over a medium heat and fry the falafel balls for 4–6 minutes, until golden brown all over, turning occasionally with tongs. Drain on kitchen paper.
- To prepare the shredded salad, place all the vegetables in a bowl. Make a quick dressing by whisking together the olive oil, lemon juice, honey and a little salt and pepper (or shake in a jar with a tight-fitting lid) and then use to dress the salad, tossing until evenly coated.
- To make the spiced yoghurt, mix all the ingredients together in a bowl. Arrange the falafel on the bulgur wheat with a small bowl of the spiced yoghurt. Serve the shredded salad alongside.
