MAKES 16 PREP 25 MINS (+ OVERNIGHT SOAKING & 1 HOUR CHILLING) COOK 15 MINS
✚ 1 cup dried chickpeas
✚ 4 spring onions, chopped ✚ 2 tbsp finely chopped fresh parsley ✚ ¼ cup finely chopped fresh coriander
✚ 2 garlic cloves
✚ 1 tsp sea salt
✚ ½ tsp ground chillies
✚ 1 tsp ground cumin ✚ 1 tsp baking powder ✚ ¼ cup plain flour ✚ 2 tbsp sesame seeds ✚ olive oil, to deep-fry ✚ pita bread, lettuce and chopped tomato, to serve
✚ 1 cup Greek-style yoghurt ✚ 2 tbsp tahini ✚ ½ garlic clove, crushed ✚ 2 tbsp lemon juice
1 Place the chickpeas in a medium bowl, cover with cold water and soak overnight.
2 Drain the chickpeas well and place in a food processor with the spring onion, parsley, coriander, garlic, salt, chillies and cumin. Process until a coarse paste, then transfer to a bowl. Add the baking powder and flour and stir to combine. Cover with plastic wrap and refrigerate for 1 hour.
3 Place the sesame seeds in a shallow bowl. Roll tablespoons of the mixture into ovals and lightly roll in the sesame seeds.
4 Heat 8cm of oil in a deep saucepan or wok. When the surface is beginning to shimmer, fry a few falafel at a time for 3 mins or until golden brown. Remove falafel with a slotted spoon and drain on paper towel. 5 For the tahini yoghurt, combine all the ingredients in a small bowl.
6 Fill the pita bread with lettuce, tahini yoghurt and tomato. Top with a few of the falafel.
Note: Cooked falafels are suitable to freeze.
Not suitable to microwave.