Middle Eastern delicacy with a twist.
15ml (1 tbsp) oil
1 red onion, diced
1 pineapple, peeled and diced
15ml (1 tbsp) brown sugar
250ml (1 cup) plain yoghurt
60ml ( cup) finely chopped fresh mint
Juice of 1 lemon
Salt and pepper, to taste
2 x 400g cans chickpeas, well rinsed and drained
5ml (1 tsp) ground cumin
5ml (1 tsp) ground coriander
1 chilli, seeded and finely sliced (optional)
1 extra-large egg
Zest of a lemon
60g ( cup) cake flour
Oil, for frying
For the chutney, heat the oil in a pan and fry the onion till just soft. Add the pineapple, sprinkle over the sugar, and cook till lightly caramelised. Set aside to cool.
Mix the yoghurt with the mint and half the lemon juice. Season and refrigerate until needed.
Place chickpeas, cumin, coriander, chilli (if using), egg, lemon zest and remaining lemon juice in a food processor and blend until smooth.
Season to taste. Roll heaped teaspoons of the mixture into balls and dust well in flour.
Preheat 3-4cm oil in a large, non- stick pan and fry the falafel balls until golden brown all over. Drain on paper towel. Serve in bowls or paper cones with minted yoghurt and pineapple chutney. Serves 4-6.