Chickpea And Caramelised Onion Falafels | Donna Hay

Ingredients

• ¼ cup (75g) store-bought caramelised onion relish
• 400g can chickpeas, rinsed and drained
• 1 tablespoon tahini paste
• 2 teaspoons finely grated lime rind
• ⅓ cup (50g) self-raising flour
• sea salt and cracked black pepper
• ⅓ cup (50g) sesame seeds
• vegetable oil, for deep-frying
• store-bought labne, store-bought dukkah and baby (micro) mint leaves, to serve