Mini falafel with yoghurt & cucumber dip

Caroline Marson: Food writer

If you have veggies coming to your party, they will love these; for a more substantial snack they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own.

Ingredients: serves 16 falafel

Falafel:

800 g chickpeas (tinned, drained and rinsed)
2 small onions (chopped finely)
3 cloves of garlic (crushed)
2 sticks celery (washed and sliced)
2 tsp cumin (ground)
2 tsp coriander (ground)
3 tbsp herbs
4-5 tbsp flour
salt
freshly ground pepper
oil (for frying)

Mint, Yoghurt and Cucumber Dip:

150 ml natural yoghurt
2 tbsp mayonnaise
juice of ½ lime
½ cucumber (thickly grated, drain on kitchen roll)
1 clove of garlic (crushed)
2 tbsp mint (chopped)
pinch of salt

Method:

Falafel:

Place the chick peas in a bowl with the onion, garlic, cumin, ground coriander, salt and pepper and use a pestle and mortar to lightly mash the chick peas until the mixture begins to stick together. Add the chopped coriander, if using.
Take walnut-sized portions and shape them into small, flat rounds 1cm thick. Roll the falafel in the flour so they are well coated and chill for 15-30 minutes. Heat the about 2.3cm oil in a frying pan, when hot add a few falafels and cook over a medium heat for about 5-6 minutes, turning frequently. Drain on kitchen paper.
Serve with a dip such as Mint, Yoghurt and Cucumber (see below) along with crudités sticks of cucumber and red pepper.

Mint, Yoghurt and Cucumber Dip:

Place the yoghurt, mayonnaise and lime juice in a bowl and whisk with a fork.
Add the drained cucumber, garlic and chopped mint, mix well and add a pinch of salt if necessary.
Cover and leave in the fridge for at least 1 hour before serving to allow the flavours to intensify.

Recipe tips:

To freeze ahead: Complete the recipe up to the end of step 2. Cool and pack into an airtight container for up to 6 months.

To use: Place the falafel on a baking sheet and warm in the oven at 180°C (350°F) mark 4 for about 10 minutes or until piping hot.