Falafel with Harissa Yogurt Sauce

Ingredients

• 500 g chickpeas (canned)
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp Baking powder
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped coriander leaves
• ground cumin
• Salt
• Cayenne pepper
• breadcrumbs (as needed)
• vegetable oil (for frying)
• 250 g yogurt
• 1 tsp harissa
• Lemon juice

Instructions

1. 1.

   Drain the chickpeas in a sieve, rinse and let them drain well. Wash, trim and finely chop the spring onions. Peel and finely mince the garlic. Pulse the chickpeas until finely puréed. Mix in the spring onions, garlic, baking powder and herbs. Season with cumin, salt and cayenne pepper. Add breadcrumbs as needed and knead until the dough is pliable. Shape walnut‑sized balls with damp hands. Fry portions in hot oil for 5–6 minutes until golden brown. Drain on paper towels.

2. 2.

   Whisk the yogurt with harissa and season with lemon juice to make the dip.

3. 3.

   Serve the balls with the harissa yogurt sauce, optionally garnished with cucumber sticks, flatbread and onions.