• Serves 12 people

You'll need to begin this recipe the day before.

  • Falafel
  • 210 gm (1 cup) dried chickpeas, soaked in water overnight
  • 2 cups (loosely packed) flat-leaf parsley leaves
  • 1 onion, finely grated
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp baking powder
  • For deep frying: vegetable oil
  • To serve: pickled chillies (see note)
  • To serve: pickled turnip
  • Tahini sauce
  • 3 tsp tahini
  • 2 cloves garlic, finely chopped
  • 280 gm (1 cup) plain yoghurt
01   Drain chickpeas and place in a food processor with parsley and process until smooth. Add onion, garlic, spices, baking powder and a pinch of sea salt and process until combined. Place mixture in a bowl and refrigerate for 30 minutes.
02   Using wet hands, roll mixture into 1½ tablespoonful balls. Heat oil in a large, deep saucepan or deep-fryer to 180C, deep-fry in batches for 3-4 minutes or until light brown. Drain on absorbent paper and repeat with remaining falafel.
03   For tahini sauce, combine tahini, garlic and yoghurt in a small bowl, season to taste with sea salt and freshly ground black pepper.
04   Serve falafel with pickles and Lebanese bread, drizzled with tahini sauce.

Note Pickled chillies and turnips are available from Middle Eastern grocery stores.

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