Ingredients

For Falafel:

250g dried chick peas

1 cup parsley leaves,roughly chopped

1 cup coriander/cilantro leaves,roughly chopped

6 scallions/shallots,white and light green part only finely chopped

2 cloves of garlic,minced

1 tsp. Cumin

1/2 tsp. Coriander

1 1/2 tsps. Salt

1/2 tsp. Baking powder4 tsp. flour (plain/all purpose) OR chickpea flour

5 tbsp. water (Diamanz Culinaire & Gifts have Falafel spices On request)

 For Frying:

500 ml / 2 cups+ vegetable oil but its better in Olive Oil

Tahini Sauce:

4 tbsp. tahini

2 tbsp. lemon juice

4 tbsp. water

1/4 tsp. salt 

Serving:

Pita bread or other flatbreads

Tabbouleh 

Hummus

Shredded lettuce, tomato slices, sliced red or white onion.

Instructions

Falafel:

Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak  for one night.

Drain chickpeas well.

Place in food processor, add remaining Falafel ingredients.

Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside.

Scoop up heaped tablespoons and shape into balls, place on a tray. Should make around 20, about 2.5cm / 1″ wide.

Refrigerate for 30 minutes.

Pour oil in a skillet or large pot – at least 1.7 cm / 2/3″ depth.

Heat on medium high to 180 – 190C / 355F (or drop a bit in, should sizzle energetically)

Place a ball in a large spoon (or tongs) and slide ball in.

Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.

Drain on paper towels. Repeat with remaining falafel.

Serve fresh out of the fryer with Sauce of choice!

Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice.

 Tahini Sauce:

Combine tahini and lemon juice, and mix well. The mixture will stiffen. (Pre order Tahini By Diamanz)

Stir in the water 1 tbsp. at a time and it will loosen again. The final consistency should be like a thick drizzle sauce. Season to taste with salt.

Enjoy!!