AT A GLANCE
You'll need to begin this recipe the day before.
|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.