CORONATION FALAFEL WITH CURRY YOGHURT AND ALMOND DUKKHA - BM caterers

Ingredients

• 240g of chickpeas, rinsed and drained.
• 160g grated carrot (liquid squeezed out)
• 2 clove garlic finely chopped.
• 80g dried apricots, finely chopped.
• 1 red chilli deseeded and finely chopped.
• 20g gram flour
• 1 lemon zested.
• 1tsp ground cumin
• 1tsp ground coriander
• 1tbsp fresh coriander, finely chopped
• 1tsp salt
• Oil for frying.
• 2tsp curry powder
• 120g vegan Greek yoghurt
• juice of half a lemon
• 1tbsp fresh mint leaves
• 2tsp flaked almonds
• 3tbsp Dukkha