Some like it hot

Turn up the heat in your kitchen for a range of running benefits.

by Ruth Emmett

Falafel burgers with tahini dip
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Falafel burgers with tahini dip

Cumin + chillies +  tumeric = Anti-inflammatory

  •  1⁄2 red onion, chopped
  • 1⁄2 green chilli, deseeded, sliced
  • 2 garlic cloves
  • 1 handful of mint leaves
  • 400g drained tinned chickpeas
  • 1 tsp each cumin and turmeric
  • 2 tbsp flour
  • Juice and zest of 1 lemon
  • 4 tbsp sesame seeds
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 200ml natural yoghurt
  • 3 tbsp tahini paste
  • Juice of 1⁄2 lemon

1 Pulse the onion, green chilli, garlic and mint in a food processor for a few seconds. Add the remaining ingredients and blitz into a smooth paste; refrigerate for 30 minutes.

2 To make the dip, mix the yoghurt, tahini paste and lemon juice, season and set aside.

3 Mould the falafel mixture into eight burgers. Scatter sesame seeds on to a plate and press the burgers on top to coat on both sides.

4 Fry for three minutes on each side over a medium heat until golden and crispy.

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