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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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