chickpea and caramelised onion falafels

  • ¼ cup (75g) store-bought caramelised onion relish
  • 400g can chickpeas, rinsed and drained 
  • 1 tablespoon tahini paste 
  • 2 teaspoons finely grated lime rind 
  • ⅓ cup (50g) self-raising flour 
  • sea salt and cracked black pepper 
  • ⅓ cup (50g) sesame seeds 
  • vegetable oil, for deep-frying 
  • store-bought labne, store-bought dukkah and baby (micro) mint leaves, to serve
  1. Place the caramelised onion, chickpeas, tahini, lime rind, flour, salt and pepper in a food processor and process until just combined. Roll tablespoons of the mixture into balls, flatten slightly and roll in the sesame seeds. 
  2. Fill a medium, deep saucepan half-full with oil and place over medium heat until the temperature reaches 160°C on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until golden and crunchy. Drain on paper towel. 
  3. Sprinkle with salt and serve with labne, dukkah and mint. Makes 12.
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