Falafel

Ingredients · per serving

• small handful Mixed salad (tomato + cucumber + parsley)
• 1 tbsp Lemon juice
• 10 g Fresh parsley
• 1 clove Garlic
• 1 tsp Ground coriander
• 200 ml Vegetable oil
• 1 tsp Ground cumin
• 2 tbsp Tahini
• 70 g Dried chickpeas
• ¼ tsp Baking powder
• 10 g Fresh coriander
• 1 large Pitta bread
• to taste Salt
• 30 g Onion

Instructions

1. CRITICAL: drain the soaked dried chickpeas. They should be plump and a bit softer than raw, but still firm. If they're soft like cooked chickpeas, you used tinned — start over with dried (the texture won't work otherwise).
2. In a food processor, combine chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, baking powder, and salt. Pulse — don't purée. You want the mixture to look like coarse couscous, not a paste. Scrape down the sides between pulses.
3. No food processor? Chop everything very finely by hand. Takes 15 min. Test by pinching a small amount — it should hold together when pressed.
4. Form into small balls about the size of a walnut. Press lightly to flatten into discs (better surface area for crisping). Rest on a plate 10 min — helps them hold together when fried.
5. Make the tahini sauce: whisk tahini, lemon juice, and minced garlic. Add water 1 tbsp at a time until you get a pourable sauce. Season with salt.
6. Heat about 2cm of vegetable oil in a small heavy pan over medium-high heat. Test the temperature: drop in a small piece of the mixture — it should sizzle steadily within 5 seconds. If it browns instantly, oil's too hot; if it sinks and barely sizzles, too cold.
7. Fry falafels in batches of 3-4, cooking 2-3 min per side until deep golden-brown. Lift onto paper towel.
8. Warm the pitta. Stuff with falafel, salad, and drizzle generously with the tahini sauce.

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