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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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