Serves 4 people:
For the falafels:
2 x 400g cans chickpeas, rinsed and drained
1 small onion
1 garlic clove, crushed
1/4 cup fresh coriander, chopped, parsley can be used instead
1 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp bicarbonate soda
1/4 cup plain flour
For the dressing:
1/2 cup low-fat natural yoghurt
1 tbs tahini
2 tsp lemon juice
Preheat oven to 200°C.
Place chickpeas, onion, garlic, salt and spices in a food processor and process until combined. Add bicarbonate of soda and flour and pulse again until combined. Shape mixture into 12 patties and let stand for 15 minutes.
Place the falafels on a baking tray lined with baking paper. Bake turning occasionally for 25 minutes or until golden.
Meanwhile whisk yoghurt, tahini and lemon in a small bowl.
Serve with cubed tomatoes and cucumber as well as pita bread.
This WW recipe eliminates deep-frying. Thus you end up with a healthier dish while retaining the lovely flavours of more traditional falafels.