baked falafel balls with tahini yogurt dip - Glenisk

Ingredients

• 2 tbsp olive oil
• 1 medium red onion, minced
• 2 cloves garlic, crushed
• 1 green chilli, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g tin cooked chickpeas, drained
• ½ cup cooked bulgur wheat
• 100g breadcrumbs
• 2 tbsp lemon juice
• 15g fresh coriander, chopped
• 10g parsley (and or mint), chopped
• 3 tbsp Glenisk organic greek style natural yogurt
• 1 tsp tahini paste
• half garlic clove, crushed
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp extra virgin olive oil
• Preheat oven to 190°C.
• Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
• In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
• Shape into small balls and place on a baking tray greased with oil.
• Bake for 25-30 minutes, turning once, until golden.
• Mix all tahini dip ingredients together and serve with falafel.