500ml Greek yogurt
1 tbsp dried dill
1 clove garlic
2 tbsp lemon juice
2 x 400g tins of chickpeas, drained & rinsed
1 red onion, roughly chopped
2 cloves garlic
1 small bunch coriander leaves & stalks, roughly chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
70g plain flour
200g Feta Cheese
3 tbsp sunflower oil, for frying
3 carrots, peeled into strips
1 cucumber, peeled into strips
3 tomatoes, sliced
8 wholemeal pitta breads, toasted
Salt & Pepper
First make the dill yogurt. Combine one crushed clove of garlic with the lemon juice, dill and yogurt. Add salt to taste, Cover and set aside.
Place the two cloves of garlic into the food processor and blend until finely chopped. Add the onion, drained chickpeas, coriander, spices, a sprinkling of salt, pepper and the flour. Blend on high until well mixed, you may need to stop and scrape down the sides a few times to avoid half of the mixture becoming too smooth and half too rough.
Cut the block of feta cheese into eight equal squares. Divide the falafel mixture into eight flat discs. Place a square of cheese in the centre and bring up the corners off the disc to envelope it, covering the cheese completely and sealing it into the patty. Repeat with all of the mixture.
Heat the oil in a non stick frying pan, add the burgers and fry for about four minutes n each side or until golden. Keep warm in an oven or serve straight away with toasted pitta breads, dill yogurt, tomato and strips of carrot and cucumber.