Fruity Herby Falafels
- 70g Whitworths Chopped Apricots
- 70g Whitworths Zante Mini Currants
- 250g dried chickpeas
- 1 large brown onion, diced
- 25g flat leaf parsley, finely sliced
- 25g fresh mint, finely sliced
- 25g fresh coriander, finely sliced
- 3 garlic cloves, peeled
- 3tsp cumin
- generous pinch of salt
- 4 tbsp plain flour
- oil for cooking
- 250ml natural yogurt for serving
Ready… Steady… Bake…
- Soak 250g of dried chickpeas according to the instructions on the packet.
- Once soaked, drain the chickpeas and pat them dry with kitchen towel (it’s worth the extra effort to use dried chickpeas when making falafels - the extra moisture from using canned chickpeas is a little too high to give that authentic falafel texture inside).
- Place the prepared chickpeas, onion and garlic into a food processor then add the salt, cumin and plain flour.
- Add a third of each of the herbs to the processor then blend until you have a fine paste that holds together when you form it into a ball.
- Transfer the mixture to a mixing bowl then stir in the currants, apricots and another third of the herbs.
- Gently heat about 8cm of oil in a saucepan, when the oil is hot, form small balls of falafel between two dessert spoons then fry in batches for 2-4 minutes or until crispy and golden brown. Drain the fried falafel on kitchen paper.
- For the herby dip simply stir the remaining herbs into the yogurt then serve.
- Serve as mezze or canape style snack with the herby dip, or as a main meal with pitta bread, salad and pickles with the dip drizzled over.
