250 gm (1¼ cups)dried chickpeas, soaked overnight in cold water, drained4garlic cloves, crushed1½ tbsplemon juice1 tbsphulled tahini3 tspground cumin3 tspground coriander½ tspground chilli½ cup(loosely packed) each flat-leaf parsley and coriander4spring onions, finely choppedFor deep-frying:vegetable oilCucumber yoghurt1telegraph cucumber, peeled, seeds removed, finely grated500 gmGreek-style yoghurt, drained overnight in a sieve in the refrigerator1small garlic clove, finely grated
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.
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.
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.