What You’ll Need - Makes 10 -12 Falafels

  • 2 Cups Uncooked Chickpeas

  • 2 Spring Onions

  • 2-4 Garlic Cloves

  • 10g Fresh Parsley

  • 10g Fresh Coriander (or 1 Tbs Ground Coriander)

  • 1 Tbs Ground Cumin

  • 1 Tbs Sesame Seeds

  • 1 Tbs Zaatar Spice (Or Dried Sage )

  • 1/2 Lemon to serve

  • Salt & Pepper

  • Blender/Food Processor

Prep - Overnight

  • Soak your chickpeas overnight or in the morning before work.

  • Once soaked, rinse and drain the chickpeas.

  • Peel your garlic and roughly chop herbs and spring onions

  • In your blender or food processor, add the chickpeas,garlic, spring onions, herbs, sesame seeds and spices

  • Process or blend into a grainy consistency. It should be able to come together to form into a ball without the aid of flour or liquid.

  • Season with salt and pepper to taste

  • Form into balls to the size you want and flatten into a disk about 1 -2 cm thick.

  • Place in the freezer for 20 minutes or in the fridge for at least an hour.

Let’s Get Cooking - 15 Minutes

  • Heat enough cooking oil to fry the falafels in (The falafels don’t have to be submerged in the oil)

  • Once the oil is hot, fry the falafels until they are golden brown on both sides.

  • Drizzle the juice of the lemon onto the falafels before serving.

  • Serve with a side salad or in pita bread.

Love,

V