- 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
- 500 ml / 2 cups oil
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt (adjust to taste)
- Pita bread or flatbreads
- Shredded lettuce, tomato slices, sliced red or white onion
- Pop your chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours.
- Drain soaked chickpeas well and place in food processor with all other falafel ingredients.
- Pulse for 2 to 3 minutes on high & scrape down sides as necessary, until the chickpeas are tiny grains.
- Gather up heaped tablespoons and shape into balls & place on a tray. This amount should make around 20, about 2.5cm wide.
- Pop in the fridge for 30 minutes.
- 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).
- 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.
- Pop on paper towels to drain. Repeat with remaining falafels.
- Best eaten fresh out of the fryer with the sauce of choice! You can make falafel wraps or plates with tabbouleh, tomato & onion.
- Mix tahini and lemon juice, and combine well.
- 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