Amanda Laird: Falafels with feta, baharat and yoghurt

Falafels with feta, baharat and yoghurt. Photo / Babiche Martens

Makes approximately 20

400g chickpeas soaked overnight or use tinned
1 small onion, finely diced
3 cloves garlic, finely diced
½ tsp ground cumin
½ tsp ground coriander
½ tsp cayenne pepper
1 Tsp baking powder
½ cup each of finely chopped parsley, mint and coriander leaves
Salt and freshly ground black pepper
1 egg, whisked
100g feta
Olive oil
Greek style yoghurt
Baharat
Fresh mint leaves to garnish

1 Drain the chickpeas, rinse and drain again. Put into the bowl of a food processor with the onion and garlic and pulse to break up the chickpeas.

2 Transfer to a large bowl and add the spices, baking powder and herbs. Season generously then stir in the egg and keep stirring until the mixture begins to hold together.

3 Stir through the crumbled feta then form the mixture into small balls, squeezing the mixture together as you do so.

4 Heat a fry pan, add a little olive oil and fry in batches for a couple of minutes on each side until golden. Drain on paper towels before serving topped with a little yoghurt, a sprinkle of baharat and a mint leaf.Falfels with feta, baharat and yoghurt