Homemade falafel

Crispy on the outside, fluffy on the inside – homemade falafel made from dried chickpeas with herbs and spices. Serve in pitta with tahini sauce.

• 300 g dried chickpeas (soaked overnight)
• 1 yellow onion, roughly chopped
• 4 garlic cloves
• 1 large bunch fresh coriander
• 1 large bunch fresh parsley
• 1 tsp cumin
• 1 tsp coriander
• 0.5 tsp chilli powder
• 1 tsp salt
• 3 tbsp plain flour
• 1 tsp baking powder
• Oil for frying

Method

1. 1
   Drain the soaked chickpeas (do not cook). Blend in a food processor with onion, garlic and herbs.
2. 2
   Add spices, flour and baking powder. Blend to a coarse mixture that holds together.
3. 3
   Refrigerate for 30 minutes.
4. 4
   Shape into balls or patties. Deep fry at 180°C for 3–4 minutes until golden brown.
5. 5
   Alternatively, brush with oil and bake at 200°C for 20–25 minutes.
6. 6
   Serve in pitta with tahini, salad, tomatoes and pickles.