Ajeen Beckford Falafel Recipe

Directions:

1. Coarsely chop the chickpeas in a food processor.
2. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
3. Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
4. Combine the yoghurt and lemon juice and mix well. Set aside.
5. Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
6. To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.