Chickpea Falafel

Name: Chickpea Falafel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Lebanese, Middle Eastern
Ingredients: 2 x 400 g cans chickpeas; 1 cup roughly chopped coriander leaves; 1 cup roughly chopped continental parsley leaves; 1/2 small red onion, roughly chopped; 1 x 44 g sachet Continental Seasoning Sensations Lebanese Koftas; 1/3 cup plain flour; 1/4 teaspoon bicarbonate of soda; 1/2 cup sesame seeds; sunflower oil, to fry; toasted Turkish bread, to serve; lemon wedges and mixed tomato, cucubmer and radish salad, to serve; 1/2 cup hulled tahini; 1/3 cup (80mL) lemon juice; 2 garlic cloves, crushed; 3 tablespoons warm water

Vegetarian

Take your taste-buds on a journey with these Middle Eastern chickpea falafel. A versatile vegetarian dish that even the non-vego's will love.

15 Mins

Cooking Time
medium

Difficulty
20 Mins

Prep Time
4 People

Serves

2 x 400 g cans chickpeas
1 cup roughly chopped coriander leaves
1 cup roughly chopped continental parsley leaves
1/2 small red onion, roughly chopped
1 x 44 g sachet Continental Seasoning Sensations Lebanese Koftas
1/3 cup plain flour
1/4 teaspoon bicarbonate of soda
1/2 cup sesame seeds
sunflower oil, to fry
toasted Turkish bread, to serve
lemon wedges and mixed tomato, cucubmer and radish salad, to serve

Tahini Dressing

1/2 cup hulled tahini
1/3 cup (80mL) lemon juice
2 garlic cloves, crushed
3 tablespoons warm water

Reserve 3 tbsp of the canned chickpea liquid (aquafaba) from a can of chickpeas and reserve and set aside. Drain canned chickpeas. Place drained chickpeas into a food processor. Pulse until finely chopped and resemble a crumbly dough but not pasty. Transfer to a large bowl.
Place coriander, parsley and onion into food processor. Process, until finely chopped. Add to chickpeas with the seasoning mix, stir until combined. Add flour, bicarbonate of soda and reserved canned chickpea liquid (aquafaba). Mix until well combined.
Place sesame seeds in a shallow bowl Roll tablespoonfuls of mixture into walnut-sized balls, then roll in sesame seeds to coat. Place on a large baking tray lined with baking paper. Slightly flatten falafel. Cover and refrigerate for 1 hour (or overnight) to allow to firm.
Meanwhile make the tahini dressing: combine tahini, lemon juice, water and garlic in a bowl. Season to taste. Cover and set aside.
Pour enough oil into a large deep frying pan until about 3cm deep. Heat over medium-high heat. Shallow-fry falafel, in batches, for 5 minutes, turning occasionally, until golden all over. Using a slotted spoon transfer to a large plate lined with paper towel. Serve falafel warm with tahini sauce, lemon wedges, salad and toasted bread.