Ingredient List (Falafel):

1 cup dried chickpeas, soaked in water overnight

1 cup coriander leaves

1 cup parsley leaves

3 medium garlic cloves

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1 green chilli

1/2 teaspoon black pepper

2 tablespoons flour

1 teaspoon salt

3/4 teaspoon baking powder

5 grams mint leaves

2 cups of oil for deep frying (see note below)

500 grams beetroot, boiled or grilled

40 grams rocket leaves

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Ingredient List (Yoghurt Dressing):

4 tablespoons yoghurt

1 teaspoon lemon juice

pinch of salt

5 grams mint leaves

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Method (Falafel):

Step 1: Add together drained chickpeas, coriander and parsley leaves, chilli, salt, ground spices, garlic, black pepper, flour, baking powder and mint leaves, 

Step 2:  Blend together until you have a finely minced texture. 

Step 3: Use a tablespoon to scoop the mixture then form into balls.  

Step 4: Place on a large plate or baking tray. 

Step 5: Repeat this process until all the mixture has been formed into balls. 

Step 6: Place in the fridge for at least 1 hour to firm up.  

Step 7: Place oil in a small to medium sized pot (see tip below).  

Step 8: Once oil is hot, fry balls into batches for 2 to 3 minutes or until golden brown. 

Step 9: Use a slotted spoon to remove fried falafels and place on a paper towel to drain excess oil. 

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Method (Yoghurt dressing): 
Place all ingredients into a bowl and blend until smooth. 

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To assemble the salad, add rocket, beetroot and falafel and drizzle over yoghurt. 

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Tips: Use a small pot to fry the falafels. This will result in using less oil, thus less wastage, It may just take a little longer to fry all the falafels. But this is my preference :). Should you make use of a larger pot, you may require more oil than what is specified above.

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