Falafel
INGREDIENTS
1 Kg of chickpeas soaked in water -overnight – wash and drain well
4 teaspoons of baking soda
½ cup of chopped parsley
½ cup of chopped coriander
1 chopped onion
2-3 tablespoons of flour
1 tablespoon of ground cumin
2-3 cloves of garlic
1 teaspoon of paprika
1 teaspoon of salt
¼ to ½ cup of water (added slowly to adjust consistency)
50
MAKES
50
MINUTES
BALLS
METHOD
-
Chop the onion, garlic and parsley and keep in separate plate
-
Drain the chick peas and blend it lightly in the food processor
-
Before deep frying mix all the ingredients together – the mixture should be thick enough to make the patties; If too thick add water, if too runny add a bit more flour – deep fry the falafel until golden brown (oil temperature160°c)
Tahini sauce
1 cup of tahini paste
â…“ cup of lemon juice
¾ cup of water
2-3 crushed garlic cloves
Pinch of Salt Salt ,pepper
Mix the ingredients well together to reach a runny dip consistency