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You'll need

250 gm (1¼ cups) dried chickpeas, soaked overnight in cold water, drained 4 garlic cloves, crushed 1½ tbsp lemon juice 1 tbsp hulled tahini 3 tsp ground cumin 3 tsp ground coriander ½ tsp ground chilli ½ cup (loosely packed) each flat-leaf parsley and coriander 4 spring onions, finely chopped For deep-frying: vegetable oil   Cucumber yoghurt 1 telegraph cucumber, peeled, seeds removed, finely grated 500 gm Greek-style yoghurt, drained overnight in a sieve in the refrigerator 1 small garlic clove, finely grated


  • 01
  • For cucumber yoghurt, place cucumber in a sieve to drain excess liquid then transfer to a bowl. Add drained yoghurt and garlic and refrigerate until required.
  • 02
  • Process chickpeas, garlic, lemon juice, tahini and spices in a food processor until finely blended. Add herbs and spring onion, season generously to taste and pulse to combine. Shape the chickpea mixture with wet hands into golf ball-sized balls, place on a tray and refrigerate until required.
  • 03
  • Preheat oil to 180C in a deep saucepan, add falafel in batches and deep-fry, turning occasionally, until golden (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with cucumber yoghurt.
Note This recipe makes about 18 falafel.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Mint tea.

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