INGREDIENTS

FALAFEL:

• 225 g dried chick peas
• 1 cup parsley leaves , roughly chopped
• 1 cup coriander leaves , roughly chopped
• 6 shallots , white and light green part only finely chopped 
• 2 cloves of garlic , minced
• 1 tsp cumin
• 1/2 tsp coriander
• 1 1/2 tsp salt
• 2 tsp Broth of Life Vegetable Stock
• 1/2 tsp baking powder
• 4 tsp flour (plain/all purpose) OR chickpea flour
• 5 tbsp water

FOR FRYING:

• 500 ml / 2 cups oil 

TAHINI SAUCE:

• 4 tbsp tahini
• 2 tbsp lemon juice
• 4 tbsp water
• 1/4 tsp salt (adjust to taste)

SERVING:

• Pita bread or flatbreads
• Tabbouleh 
• Hummus 
• Shredded lettuce, tomato slices, sliced red or white onion

METHOD

FALAFEL:

1. Pop your chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours.
2. Drain soaked chickpeas well and place in food processor with all other falafel ingredients.
3. Pulse for 2 to 3 minutes on high & scrape down sides as necessary, until the chickpeas are tiny grains. 
4. Gather up heaped tablespoons and shape into balls & place on a tray. This amount should make around 20, about 2.5cm wide.
5. Pop in the fridge for 30 minutes.
6. Pour oil in a skillet or wok. Heat on medium high to 180 - 190C (or drop a bit in and the mixture should sizzle energetically).
7. Place your balls in a large spoon (or tongs) and slide into the oil. Cook in batches for around 4 minutes, using 2 forks or tongs to roll, until you see a deep golden colour and they’re super crusty on the outside.
8. Pop on paper towels to drain. Repeat with remaining falafels.
9. Best eaten fresh out of the fryer with the sauce of choice! You can make falafel wraps or plates with tabbouleh, tomato & onion.

TAHINI SAUCE:

1. Mix tahini and lemon juice, and combine well.
2. Stir in the water 1 tbsp at a time, the final consistency should be like a thick drizzle sauce. Season to taste with salt.

 Note: serves 6