Falafel

Crunchy outside, bright green and fluffy inside. Made from soaked (never cooked) chickpeas and fresh herbs.

Ingredients

• 250 g dried chickpeas, soaked overnight and drained
• 1 onion, roughly chopped
• 4 garlic cloves
• 1 handful fresh parsley and coriander
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp baking powder
• 500 ml oil for frying
• 4 tbsp tahini sauce, to serve

Method

1. Blitz the chickpeas, onion, garlic, herbs, spices and salt in a food processor until coarse and crumbly, not a paste.
2. Stir in the baking powder and rest for 20 minutes in the fridge. Shape into 12 small patties or balls.
3. Heat the oil to 175°C. Fry the falafel in batches for 3 to 4 minutes until deep golden. Take care with the hot oil.
4. Drain on paper towels and serve in pita with salad and tahini sauce.