-
Place CousCous into a large bowl and pour boiling water over the top. Cover and stand for 8 to 10 minutes.
-
To make the tahini yoghurt: mix yoghurt, tahini and dash of olive oil and salt and pepper to taste.
-
After 10 minutes, using a fork, fluff up the CousCous. Set aside.
-
Place chickpeas, chilli, garam masala, parsley, mint, garlic, flour, olive oil and egg into a food processor and blend until smooth.
-
Add chickpea mixture to CousCous and combine. Coat your hands with chickpea flour and shape 2cm thick patties.
-
Place patties onto a tray and refrigerate for ½ hr.
-
Heat 1cm depth of vegetable oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes on each side.
-
Remove patties and place on absorbent towel.
-
Serve falafel with yoghurt over the top and mint leaves.