Falafels with smoked chilli dressing and tabbouleh

Method

1. First make the tabbouleh. In a large bowl, toss together the couscous, parsley, tomato, coriander, mint, olive oil and lemon juice. Season with salt and freshly ground pepper and set aside to sit for 1 hour.

2. To make the falafels, combine the chick-peas, onion, parsley, lemon juice, garlic, coriander, cumin, 1 teaspoon of salt, turmeric, and cayenne in the bowl of a food processor.

3. Process on high speed until the mixture forms a smooth paste, scraping the sides of the bowl as needed.

4. Transfer to a large bowl and mix in the baking powder and flour. Season to taste with salt and freshly ground pepper.

5. Chill the chick-pea mixture for 20 minutes until firm.

6. Heat the oil for deep-frying to 170°C in a deep fat-fryer or a wok.

7. With damp hands, shape the chick-pea batter into balls, then flatten the balls into patties.

8. Fry the chick-pea patties in batches until golden brown on all sides, about 3 minutes.

9. Remove with a slotted spoon and drain on kitchen paper.

10. To make the smoked chilli dressing, mix together the chipotle chilli, yoghurt, mint and lemon juice in a bowl.

11. Serve 2-3 falafel per portion with the tabbouleh and drizzle over the chilli yoghurt dressing.