MAKES 16 PREP AND COOK TIME 40 MINUTES (+ SOAKING TIME)
1 cup (200g) dried chickpeas 4 spring onions, chopped 2 tablespoons finely chopped parsley ¼ cup finely chopped coriander 2 cloves garlic 1 teaspoon sea salt ½ teaspoon ground chillies 1 teaspoon ground cumin 1 teaspoon baking powder ¼ cup (35g) plain flour 2 tablespoons sesame seeds, approximately olive oil, to fry pita bread, lettuce and tomato, to serve
1 cup (280g) Greek-style yoghurt 2 tablespoons tahini ½ clove garlic, crushed 2 tablespoons lemon juice 1 Add chickpeas to a medium bowl and cover with cold water; soak chickpeas overnight. 2 Drain the chickpeas well and place in a food processor with the onion, herbs, garlic, salt and spices. Process to a coarse paste, then transfer to a bowl. Add the baking powder and flour; stir to combine. Cover with plastic wrap and refrigerate for 1 hour. 3 Place the sesame seeds into 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, add one of the falafel. Fry a few falafel at a time for about 3 minutes or until golden brown. Remove falafel with a slotted spoon and drain on paper towel. 5 TAHINI YOGHURT Combine all the ingredients in a small bowl. 6 Fill the pita bread with lettuce, Tahini Yoghurt and chopped tomatoes. Top with a few of the falafel.
Cooked falafels suitable to freeze. Not suitable to microwave.