NOTE: Do NOT NOT NOT use canned chick peas or your recipe will break apart when frying. Ask me how I know..
TO SOAK THE NIGHT BEFORE:
450g/1lb dried chickpeas, soaked overnight in cold water, with 1 tsp baking soda
handful fresh coriander leaves
handful fresh parsley leaves
1 garlic clove
1 tsp ground cumin
1 tsp coriander seeds
25g/1oz sesame seeds
1 litre/1¾ pints vegetable oil
good pinch sumac, to garnish
- Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid.
- Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels.
- Deep fry. Drain on paper towel lined plate.
3 tbsp tahini
3 tbsp plain yoghurt
good squeeze lemon juice
- Blend all ingredients until smooth.
To Make the Falafel Sandwich
2 large Arabic flatbreads (or pita bread)
1 beef tomato, sliced
2 pickles, sliced
handful fresh parsley leaves, finely chopped
salt and freshly ground black pepper