Events and Celebrations

  • 250 g (8 oz) frozen peas, just defrosted
  • 2 x 400 g (13 oz) cans chickpeas, drained
  • 1 onion, peeled and quartered
  • 1½ teaspoons cumin seeds, roughly crushed
  • 1½ teaspoons coriander seeds, roughly crushed
  • 1 teaspoon ground turmeric
  • 3 tablespoons chopped mint
  • 2 tablespoons sesame seeds
  • 1 tablespoon plain flour
  • 3 tablespoons olive oil
  • salt and pepper
  • 200 g (7 oz) low-fat natural yogurt
  • 100 g (3½ oz) radishes, finely diced
  • 5 cm (2 inch) piece of cucumber, finely diced
  • 2 tablespoons chopped mint

Finely chop the peas, chickpeas and onion together in a blender or food processor. Alternatively, chop them finely with a knife. Mix in the crushed seeds, turmeric, mint and seasoning.

Spoon 20 mounds of the mixture on to a baking sheet, then roll into ovals with the palms of your hands. Mix the sesame seeds and flour on a plate, then roll the falafel in the mixture and return to the baking sheet. Cover and chill until required.

Mix all the cacik ingredients together, season to taste and spoon into a serving bowl. Cover and chill until required.

When ready to serve, heat 2 tablespoons of the oil in a large frying pan, add the falafel and fry, turning, until golden brown and piping hot, adding the remaining oil if needed. Serve immediately with the cacik, a green salad and warmed pitta breads.

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