Tomato and Smoked Paprika Falafel with Tahini Yoghurt

Step  0: Put the chickpeas, spring onions, Tagine Paste, lemon zest, flour and a pinch of salt into a blender. Blend until fairly smooth. Divide the mixture into 12 little balls and gently flatten each one.
Step  1: Heat 1 cm of oil in a frying pan over a medium heat and add the falafel in batches of 4. Cook for 1 ½ – 2 minutes each side, until beautifully golden and crispy. Remove from the pan and place onto kitchen paper to drain.
Step  2: Meanwhile put the yogurt, lemon juice and zest and a pinch of salt into a serving bowl and mix together. Serve immediately with the warm falafel.

Prep: 2 minutes
Cook: 10 minutes

Medium

Serves 2 people

Crispy on the outside, fluffy on the inside, these falafel have a bold smokey paprika flavour that makes them really stand out. Great as a starter, side or canape, or simply serve on a big platter to share.

Ingredients

For the Falafel:
1 tin chickpeas, washed and drained
4 spring onions, trimmed and roughly chopped
1/3 jar of Tagine Paste, more if preferred.
Zest and juice of ½ a lemon
1 tbsp. flour
Vegetable oil for shallow frying
For the Tahini Yogurt:
150g yogurt
2 tbsp. tahini paste
zest and juice of half a lemon

Method

Step 0: Put the chickpeas, spring onions, Tagine Paste, lemon zest, flour and a pinch of salt into a blender. Blend until fairly smooth. Divide the mixture into 12 little balls and gently flatten each one.
Step 1: Heat 1 cm of oil in a frying pan over a medium heat and add the falafel in batches of 4. Cook for 1 ½ – 2 minutes each side, until beautifully golden and crispy. Remove from the pan and place onto kitchen paper to drain.
Step 2: Meanwhile put the yogurt, lemon juice and zest and a pinch of salt into a serving bowl and mix together. Serve immediately with the warm falafel.

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