Za’atar Falafels with Zesty Yoghurt Dressing

Method

1. In a food processor, add your chickpeas, broad beans, 2tbsp of the Za’atar, 4 of the garlic cloves, the zest of the lemon, 1tbsp olive oil, the flour, 3/4 of your spring onion, and half each of the coriander and parsley. Pulse until your mixture smooth and you’re able to compact it into a ball – you may need to add extra flour or olive oil depending on how moist/dry it’s looking.
2. Roll your mixture out into golf-ball-sized balls, gently pressing the top of them to flatten slightly – this ensures a more even cook-through and nice crispy top. Heat a good glug of olive oil (can also use coconut or vegetable) in a heavy-based pan on medium-high heat. Once hot, shallow fry your falafel balls in batches until they’re nice and crisp and golden on the outside and cooked inside – drain on a paper towel.
3. While the balls are frying, combine the yoghurt, remaining tbsp of Za’atar, remaining garlic, lemon juice, remaining parsley and coriander leaves and remaining spring onion. Serve your crisp, hot falafels dressed with lashings on your zesty yoghurt dressing, and enjoy!