Recipe Index

Ingredients

• 8 oz dried chick peas
• 1 cup parsley leaves (, roughly chopped)
• 1 cup coriander/cilantro leaves (, roughly chopped)
• 6 scallions/shallots )
• 2 cloves of garlic (, minced)
• 1 tsp cumin
• 1/2 tsp coriander
• 1 1/2 tsp salt
• 1/2 tsp baking powder
• 4 tsp flour ((plain/all purpose) OR chickpea flour)
• 5 tbsp water
• 2 cups+ vegetable oil
• 4 tbsp tahini
• 2 tbsp lemon juice
• 4 tbsp water
• 1/4 tsp salt
• Pita bread or other flatbreads
• Tabbouleh
• Hummus
• Shredded lettuce, tomato slices, sliced red or white onion

Method

1. Cover the dried chickpeas with plenty of cold water in a large bowl and leave them to soak for at least 12 hours, then drain them very well.
2. Tip the drained chickpeas into a food processor with the parsley, coriander leaves, scallions, garlic, cumin, ground coriander, salt, baking powder, flour and 5 tablespoons of water, then blitz for 2 to 3 minutes, scraping down the sides, until the mixture looks like very fine grains.
3. Roll heaped tablespoons of the mixture into about 20 balls or small discs, set them on a tray and refrigerate for 30 minutes so they firm up.
4. Whisk the tahini with the lemon juice until it stiffens, then loosen it again by stirring in the 4 tablespoons of water a spoonful at a time; season with the 1/4 teaspoon of salt so you end up with a thick drizzle sauce.
5. Heat the vegetable oil in a skillet or large pot to a depth of at least ¾ in until it reaches 180–375°F, then fry the falafel in batches for around 4 minutes, rolling them with two forks, until they are deep golden and crusty all over.
6. Drain the fried falafel briefly on paper towels, then tuck them into pita or other flatbreads with the lettuce, tomato and onion, spooning over the tahini sauce and adding tabbouleh and hummus alongside.

Prep: 25 min · Cook: 10 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data