Watercress Falafel with Shallot Yoghurt Sauce

Serves 2 | Prep time: 15mins plus soaking time/Cook time: 30mins

For the falafel:

200g dried chickpeas

1 onion, chopped

1tsp each dried cumin and coriander

1/2 tsp each salt and black pepper

1 egg

50g watercress, finely chopped

Olive Oil

For the shallot sauce:

2 shallots, finely diced

300g natural yoghurt

20g fresh mint, finely chopped

20g watercress, finely chopped

Salt & pepper

Method:

Soak the dried chickpeas overnight in cold water. Drain thoroughly the next day before preparing the falafel.
For the sauce, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.
Preheat the oven to 200°. In a pan, cook the onion in a little oil until soft. Transfer these to a food processor along with the chickpeas, watercress and spices and blitz to a rough paste.
Add the egg and mix with a spoon – you need to be able to form balls in your hands without the mixture being too loose, you can add some breadcrumbs if the egg causes the mixture to get too sticky.
Use your hands to roll the mixture in to 3 or 4cm balls and squash them down slightly. Place these on a baking tray and cook in the oven for about 25-30mins, turning halfway through.
Serve on a bed of more watercress with the yoghurt sauce.