Lemon & Walnut Falafels w Sambal Yoghurt
Serves 4 (appetizer) - prep 20 mins, total time 90 mins
Who doesn’t love these delicious little flavour balls? But I’ve switched up a few of the classic ingredients along with baking them…. Brighter over your taste buds, lighter in your tummy. Win, Win!
- 1 tin chickpeas 540ml, rinsed and very well drained
- ¼ white onion (red onion is fine too)
- 2 garlic cloves
- 1 egg
- Zest of 1 lemon
- 1 tsp cumin
- 3 to 4 Tbsp. all-purpose flour
- 50 grams feta, finely crumbled
- ½ cup walnuts, finely chopped
- ½ cup Greek yoghurt
- 1 tsp sambal (or your fav chili sauce)
- 2 radishes, thinly sliced
Preheat oven to 400F. In a food processor pulse the chickpeas, onion, garlic, egg, lemon zest, cumin, a good pinch of salt and pepper until you have a crumbly dough texture, not a paste. You may need to stop and use a spatula to ensure even processing. Be sure to taste and season appropriately. Add flour 1 Tbsp. at a time and continue to pulse until mixture is no longer wet and you can mold it into a ball without sticking to your palms.
Remove mixture into a mixing bowl, with your hands combine in feta cheese and walnuts. Roll mixture into 1-inch diameter balls and place in fridge for an hour to firm up - you can skip this step but they’ll be a little more fragile.
In a heavy bottom fry pan on medium heat add ¼ to ½ inch of vegetable or canola oil, fry balls evenly until deep brown (put 1 in to begin to test oil temp). Be aware they are a little fragile. Be gentle when you turn them in the pan, they are fragile little guys.
Place onto a parchment paper lined baking tray and finish in the oven for 8 to 10 mins.
Meanwhile, in a small mixing bowl combine yoghurt and sambal, spread over a platter, place cooked falafels on top and garnish with radish and coriander. I also used a little fresh chili, and feel free to serve with lemon wedges.