Falafel
- 500g dried chickpeas
- 1 large onion
- 2 bunches fresh coriander
- 4 cloves garlic
- 1 teaspoon mixed Lebanese spice
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- Sesame seeds for garnish
Taratour: (Tahini Sauce)
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- Pinch of salt
- 2 crushed garlic chopped
- Small handful of parsley
- Pinch of paprika
Method:
- Soak the chickpeas overnight or a minimum of 12 hours. Be sure to use a large bowl with plenty of water as they will double in size.
- Drain & process chickpeas until they resemble breadcrumbs, then add the coriander, onion & garlic & process into a paste. You may need to do this in batches depending on the size of your food processor.
- Empty this mixture to a bowl & mix through the spices. Cover & refrigerate for at least an hour.
- Just before frying, mix through the bicarb. Use a falafel mould to make your falafels, whilst still in the mould dip one side of the falafel into sesame seeds. Fry in hot oil in batches until golden & cooked through. Drain on paper towels.
Taratour:
In a bowl add the crushed garlic, salt, lemon juice, tahini & water. Whisk well it will look clumpy at first but that's normal keep whisking until it resembles thin cream consistency. Add more water if needed to reach desired consistency. Add parsley, paprika & set aside.
Notes:
- Heat oil to medium/high, if oil is too hot you run the risk of overcooking the outside too fast leaving the inside raw
- Don’t make over pack the patties or make them too big/thick so they cook evenly
- Canned chickpeas won’t work, must use dried chickpeas
- The bicarb helps prevent a dense falafel & creates a lighter fluffy interior
