Denise says:

  • Enjoy your falafel in a tortilla wrap or flatbread smeared with hummus, red cabbage, tomatoes and finally topped with lemon tahini sauce.
  • You can use ready made falafel balls but if you are making them yourself, plan ahead with this recipe and soak the chickpeas over night
  •  
  • Preparation Time   30 minutes plus 20 minutes cooling and soaking overnight
  • Cooking Time: 15 minutes                 Makes: Approx 20

Ingredients:

Falafel
  • 225g dried chick peas
  • 75g parsley leaves  roughly chopped
  • 75g coriander leaves roughly chopped
  • 6 spring onions – roughly chopped
  • 2 cloves of garlic – crushed
  • 2 teaspoons cumin
  • 1 tablespoon dried coriander
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 4 teaspoons plain  flour
  • 5 tablespoons water
  • 500 ml Vegetable oil – for frying
  • Tahini Sauce
  • 4 tablespoons tahini, 2 tablespoons lemon juice and zest of 1 lemon, 4 tablespoons water, salt to taste
  • To Serve
  • Tortilla wrap, pita or other flatbreads
  • Hummus, shredded red cabbage  tomato slices and lemon wedges and sprigs of coriander

Method

  1. Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12+ hours (even 2 days is fine).
  2. Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
  3. Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains.
  4. Scoop up heaped tablespoons and shape into balls and place on a tray.
  5. Refrigerate for 30 minutes.
  6. Pour oil in a large frying pan or deep fat fryer- at least 1.7 cm .Heat on medium high to 180 - 190C (or drop a bit in, should sizzle immediately)
  7. 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.
  8. Drain on a rack and repeat with remaining falafel.
  9. To make the tahini sauce, combine the tahini and lemon juice, and mix well. The mixture will stiffen. Stir in the water 1 tablespoon at a time and it will loosen again. The final consistency should be like a thick drizzle sauce. Season to taste with salt.
  10. To serve: Use large tortilla wrap or flatbreads smear a good spoonful of hummus and top with shredded red cabbage, tomato slices, sprigs of coriander and of course falafel balls. Finally drizzle over the tahini sauce, roll up and enjoy!
Tagged in: Chickpeas, Coriander, Garlic, Israeli, Lunch, Parsley, Picnic, Plain Flour, Spring Onions, Supper, Tahini, Tortilla wrap