Ingredients
2 tsp each cumin and coriander seeds
2 x 400g cans chickpeas, rinsed, drained and patted dry
1½ tsp baking powder
2 tbsp plain flour
1 red chilli, deseeded and chopped
1 garlic clove, crushed
3 tbsp chopped fresh flatleaf parsley
Grated zest of 1 small lemon
Vegetable oil, for shallow frying
Pitta bread, griddled, to serve
Lime wedges, to serve
For the herb yogurt
100ml Greek yogurt
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve
Juice of 1 lime
Method
1. Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.
2. Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.
3. Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs
