Falafel Burgers with a Yogurt and Tahini Dip

Name: Falafel Burgers with a Yogurt and Tahini Dip
Yield: Serves 4
Ingredients: juice of ½ lemon; 3 tbsp tahini paste; 400 g/14 oz tinned chickpeas, washed and drained; 1 large handful mint leaves, plus extra to serve; 200 ml/7 fl oz/scant 1 cup natural yogurt; sea salt and freshly ground black pepper; 4 tbsp sesame seeds; 2 tbsp olive oil; 1 tsp ground cumin; juice and zest of 1 lemon; ½ green chilli, deseeded and roughly chopped; 2 garlic cloves; 2 tbsp flour; ½ red onion, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

½ red onion, roughly chopped
½ green chilli, deseeded and roughly chopped
2 garlic cloves

Main course
Sauce
Spicy
Vegetarian

Method

Put the onion, green chilli, garlic and mint into a food processor and pulse for a few seconds until everything is finely chopped. Add the chickpeas, cumin, flour, lemon juice and zest and season with a really good pinch of salt and pepper. Blitz the lot into a fairly smooth paste, tip into a bowl, cover and refrigerate for 30 minutes.
To make the dip, mix the