Green falafels and spicy tahini dressing
Falafels are one of my favourite “street foods”. I first discovered them when was quite young travelling with my family in Israel. They are also a staple of Lebanese cuisine that I love so much. I have tried many ways to make them and recently read about making them using dry chickpeas rather than tinned and so I thought I’d share. Falafels are versatile, nourishing, and full of plant based protein goodness. Perfect for your vegetarian friends! The tahini dressing is simple, creamy and tasty.
ingredients
serves 2-4
Falafels
250g dry chickpeas
1/2 teaspoon bicarbonate soda
1 onion, sliced
3 cloves garlic
Large bunch of parsley (50g)
Small bunch of coriander (20g)
Pinch of salt
1 teaspoon ground cumin
1 teaspoon spoked paprika
1/2 teaspoon cayenne pepper (adjust up or down to taste)
Tahini dressing
4 tablespoon tahini
Juice of a small lemon
1 tablespoon rose harissa (I love Belazu for this)
Warm water
The quantities of spices can be increased or reduced to suit your family.
method
prep time: 15 mins (after soaking chickpeas overnight)
cook time: 20mins
Overnight
Place the chickpeas in a large bowl and sprinkle with bicarbonate soda and cover with water. Soak overnight or for 12 hours.
Falafel
Place the chickpeas in your food processor and pulse until grainy and resembles couscous. Remove from processor bowl and set aside.
In the food processor, now add onion, garlic, parsley and coriander and pulse until smooth.
Add chickpeas back into the food processor along with all remaining ingredients.
Pulse until everything is evenly mixed. Scrape the sides and pulse once more.
Remove mixture from the food processor and place in a bowl.
Cover and refrigerate for about an hour.
When you're ready to cook the falafel, heat oil in a large frying pan over high heat.
Form the falafel mixture into small patties or balls and then place in the hot oil. Cook until golden brown on both sides. It will take about 5 minutes in total.
Remove from the pan and place on some paper towels to remove excess oil.
I like to serve in a wrap with chopped peppers and cucumbers and my delicious hot tahini dressing.
Tahini Sauce
Whisk all ingredients in a small bowl and then add a little warm water to thin down to your desired consistency.
the health boost tip
Falafels can be eaten hot or cold, in a wrap, accompanied by a salad or served hot with quinoa and a side of greens.
Chickpeas like other legumes, such as lentils, are rich in fibre and protein. They also contain several key vitamins and minerals.
