For the tzatziki
- 1 small cucumber, washed
- 1 pinch salt
- 1 handful flat leaf parsley
- 1 handful fresh mint
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1 pinch sea salt
- ½ lemon, zest only
- 400ml Greek yoghurt
For the falafel
- 400g chickpeas, soaked overnight and cooked
- 100g red onion marmalade
- ½ lemon, zest only
- 1 tablespoon tahini
- 1 tablespoon finely chopped flat-leaf parsley
- 50g self-raising flour
- Sea salt and freshly ground black pepper
- 75g sesame seeds
- Sunflower oil, for frying
- To prepare the tzatziki, take the cucumber and cut it lengthways. Scrap a teaspoon down the centre to remove the seeds and discard them. Then roughly grate the rest of the cucumber and place it and the salt into a fine sieve placed over a bowl for at least an hour, allowing the excess liquid to drip off.
- Finely chop the parsley and mint leaves and place in a bowl along with the oil, stirring well. Add in the crushed garlic and sea salt, and lemon zest. Stir in the Greek yoghurt.
- Use some kitchen roll to blot the drained cucumber, absorbing any remaining liquid, and mix the cucumber into the yoghurt. Refrigerate until needed.
- To prepare the falafel, rinse and drain the chickpeas and place in a food processor, along with the red onion marmalade, lemon zest, tahini, parsley, flour, sea salt and freshly ground black pepper. Pulse until the mixture comes together into a rough paste (you want to maintain a coarse texture).
- Pour the sesame seeds onto a dinner plate. Use a tablespoon to lift out some falafel mixture and roll into balls. Flatten the top slightly and roll in the sesame seeds. Place the falafel on a baking sheet and refrigerate, allowing them to firm slightly until you are ready to cook them.
- Put the oil in a large saucepan over a high heat, and fry the falafel balls in batches for approximately 3–4 minutes or until completely golden and cooked.
- Drain on kitchen paper and serve with the tzatziki and some dressed salad leaves.
Recipe by Hugo Arnold.
Dried chickpeas soaked overnight undoubtedly produce a superior flavour to the canned ones. A bit more hassle perhaps, but considerably more satisfying.