Simon Rimmer is a British chef with a reputation for heading wonderful vegetarian restaurants in England whilst not actually being vegetarian himself. He has written four cookbooks.
Fresh from the garden: carrot, chilli, coriander, parsley, mint
Equipment:
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Ingredients:
For the falafels
For the yoghurt dip
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What to do:
- For the falafels, toast the cumin and coriander seeds in the dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in the pestle and mortar.
- Peel and finely grate the carrot & squeeze the moisture out a piece of kitchen paper. Wash, spin-dry the coriander, parsley and mint and finely chop to yield 2 tablespoons of each. Reserve some of the coriander and all of the mint for the yoghurt dip. Zest the lemon and peel and crush the garlic clove. Juice the lime. Drain the chickpeas into the sieve & rinse.
- Blend the toasted spices together with the rest of the falafel ingredients in the food processor until well combined.
- Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
- Meanwhile, heat 1cm vegetable oil in the frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
- For the yoghurt dip, combine the Greek yoghurt, coriander, mint, lime and tahini in the jug of the stick blender and whizz until smooth.
- Serve the falafels with the yoghurt dressing and toasted pita breads if you have them!
The Bondi Cook 