Tenderstem® and mint falafels with harissa and labneh dip
10 mins preparation
10 mins cooking
Makes 8-10 falafels
- 400g Tinned chickpeas, well drained
- 2 tsp Cumin
- 2 tsp Coriander
- 1 Small onion, roughly chopped
- 5 Tenderstem®, blanched to cook and roughly chopped
- 1 small bunch Fresh mint, stalk removed
- 1 Garlic cloves
- 2 tbsp Plain flour
- 300ml Rapeseed oil
- 2 tbsp Labneh or greek yogurt
- 2 tsp Rose harissa
- Salt + pepper
Drain the chickpeas and pat dry with some kitchen roll to get them as dry as possible.
Blanch the Tenderstem® in some salted boiling water for a minute, drain and run under a cold tap and dry with kitchen paper.
In a food processor add the chickpeas, chopped Tenderstem®, cumin, coriander, onion, mint, garlic, flour and blitz until everything is fully blended almost like a paste.
Shape them into either small or large balls, depends on what you prefer. Let them chill in a fridge to help them hold shape.
In a small deep pan add the rapeseed oil and put on a medium heat.
Add 2 to 3 falafels to your pan allowing space to move them around. Keep rolling them around the pan with a spoon so they don’t sit and stick to the pan. Cook until golden brown which should take about 2 minutes as you don’t want to cook them too fast otherwise the center will not heat.
Once cooked drain on some kitchen roll and season with some salt.
Mix your labneh, rose harissa, salt and pepper in a bowl and serve with the falafels.