Chicken falafel with cucumber raita

Name: Chicken falafel with cucumber raita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 300 ml/10½ fl oz/scant 1¼ cups Chicken Stock; groundnut oil, for deep-frying; 300 g/10½ oz cooked sweet potato; 1 egg yolk; 1 tbsp ground cumin; a little plain (all-purpose) flour, for dusting; 2 tbsp tahini paste; seeds from ½ black cardamom pod; ¼ tsp cayenne pepper; ½ tsp turmeric; 2 garlic cloves; 400 g/14 oz/heaped 1¾ cups dried chickpeas, soaked overnight, then drained; 1 tbsp gram flour; 2 tbsp chopped coriander (cilantro) leaves; 2 tbsp chopped mint leaves; 50 g/1¾ oz cucumber, peeled, deseeded and grated; 200 g/7 oz/scant 1 cup natural yogurt; tomato, feta, red onion and mint salad, to serve; 3 skinless chicken breasts, quartered; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

The simplest dishes often give the best results and this fits the bill. I’ve made it from scratch for this recipe but it is also a good way to use leftover cooked chicken from your Sunday roast - just leave out the first step and start by blitzing your falafel ingredients.

Ingredients

300 ml/10½ fl oz/scant 1¼ cups Chicken Stock
3

Starter
Leftovers

Method

Bring the stock to the boil in a saucepan over a medium heat. Add the chicken, turn the heat down to low and simmer for 15-20 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Drain, then shred the chicken with two forks while it is still hot.

Put all the falafel ingredients except the chicken into a blender and blitz unti