Falafel

Ingredients

• 250 g (1¼ cups) dried chickpeas, soaked overnight (not cooked)
• 1 onion, quartered
• 4 garlic cloves
• A big handful each of parsley and cilantro
• 1 tsp each ground cumin and coriander
• 1 tsp salt
• ½ tsp baking soda
• Oil for frying

Method

1. Drain the raw soaked chickpeas well and pat dry.
2. Pulse with the onion, garlic, herbs, spices and salt until finely chopped but not a paste.
3. Chill 30 minutes, then mix in the baking soda and shape into small patties.
4. Fry in oil at 175°C (350°F) for 4 to 5 minutes until deep brown. Serve in pita with tahini sauce.

Tip. Never use canned chickpeas: they fall apart in the oil.