Falafel with Yoghurt Dip
10
piecesServes
15
minutesPreparation Time
5
minCooking Time
Ingredients
- For the Falafel
- 1 can chickpeas, drained and washed
- 1 tbsp KEEN'S Traditional Curry Powder
- 1 tbsp fresh parsley leaves, chopped
- 1 tbsp fresh coriander leaves, chopped
- 1 medium onion, diced
- 1/2 tsp McCormick Garlic Powder
- 2 tbsp plain flour
- 1 cup oil
- For the Dip
- 1/2 cup Greek yoghurt
- 1 tsp KEEN'S Traditional Curry Powder
- 1 tsp
- 1/2 tsp fresh lemon zest
Directions
- Place chickpeas, 1 tbsp of KEEN’S curry powder, parsley leaves, coriander leaves, onion and garlic in a food processor, season and blend until smooth.
- Empty the mixture into a bowl. Mix through the flour then roll into tablespoon size balls.
- Heat oil in a medium sized frypan on medium heat. Fry falafels for 1 minute on each side. Drain on paper towel.
- Mix the dip ingredients together and season. Serve falafels with a dollop of yoghurt dip.
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