FAIL-PROOF PALESTINIAN FALAFEL AND TAHINI SAUCE
Serves 4, Prep time: 50 minutes, Cooking time: 25 minutes.
Ingredients:
Falafels
1 Can chickpeas, drained
A small handful parley
2 tsp Cumin
1 tsp Coriander
2 Garlic cloves
2 Spring onions
1 Small red or white onion
2 tbsp Plain flour or GF plain flour
1 tsp Baking powder
Vegetable oil
Salt and pepper
Tahini sauce
1 tablespoon tahini
Half lemons juice
Splash of water
Salt
Method:
1. In a high powered blender blend together parsley, onion, spring onion, garlic, cumin and coriander until you form a paste. Put this into a mixing bowl.
2. Next place your chickpeas into the blender and blend until they are a breadcrumb texture. Place the chickpeas into the mixing bowl.
3. Season with salt and pepper.
4. Add the flour and baking powder. Mix everything together with clean hands.
5. Place in the fridge for 30 mins.
6. After 30 mins fill up a deep stainless steel, enamel or cast iron pan (just avoid anything non-stick) with about 1 inch of vegetable oil. Wait until hot and then shape your falafels into disks (you can use an ice cream scoop to help create uniformity) and fry for 4 - 5 mins on each side.
7. Drain on kitchen roll when they are done frying.
8. To make the tahini sauce, add tahini, lemon juice and a pinch of salt to a mug and mix. Add little bits of water until you just have a liquid consistency.
9. Serve together.