Falafel recipe

Falafel recipe
Delicately seasoned falafel (Middle Eastern chickpea fritters) served with creamy tahini sauce. Enjoy in pita bread with crisp salad vegetables, or simply by themselves as a delightful appetizer.

8 oz (250g) dried chickpeas (garbanzo beans)
1 onion—diced
1 clove garlic—minced
1 tablespoon finely chopped fresh flat leaf parsley
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
6 tablespoons olive oil, for frying

Tahini sauce
1 clove garlic—roughly chopped
½ cup tahini (sesame seed paste)
½ teaspoon salt
¼ cup lemon juice
1/3 cup water


SOAK the chickpeas overnight in plenty of cold water, covered, on the kitchen bench (the dried chickpeas will swell to around 3 cups worth of soaked chickpeas). DRAIN the chickpeas well and place in a food processor or blender. PULSE until they form a roughly chopped mixture, then add the remaining ingredients and pulse more, scraping the sides occasionally, until the ingredients are well combined and the mixture holds together. LET the mixture rest for around 30 minutes. HEAT 3 tablespoons of olive oil in a large frying pan over medium heat. FORM golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand (dampen your hands first to help prevent sticking). FRY half the patties (about 9) for 4 minutes on each side until crisp and golden. REPEAT the process with the remaining olive oil and falafel mixture.

Tahini Sauce

PLACE all the ingredients into a small bowl and mix thoroughly to combine.