Chickpea Falafel

Ingredients

• 200 gChickpeas (chana), soaked overnight — NOT boiled
• 1 largeOnion, chopped
• 2 tbspSesame seeds
• 1 tbspGarlic
• 50 gParsley, chopped
• 25 gDill leaves, chopped
• 100 gSpring onion
• 1Green chillies
• 1.5 tspCoriander powder
• 1.5 tspCumin (jeera) powder
• 1/2 tspPepper powder
• to tasteSalt
• 1/2 tspBaking soda
• 2 tbspWhite sesame seeds (coating)
• a tiny splashWater
• for deep fryingOil

Method

1. 1

   Critical: use soaked-but-uncooked chickpeas. Cooked chickpeas turn the falafel into mush — uncooked gives that crisp-yet-fluffy texture.

2. 2

   In a food processor, pulse the soaked chickpeas with onion, garlic, parsley, dill, spring onion and green chillies into a coarse — not pasty — mix.

3. 3

   Tip into a bowl. Add coriander powder, cumin powder, pepper, salt, baking soda and a splash of water. Mix gently.

4. 4

   Rest the mix 30 minutes in the fridge. Then shape into small flat patties (or quenelles) — wet hands help.

5. 5

   Press each into white sesame seeds for a crunchy coat.

6. 6

   Deep-fry in medium-hot oil for 4 minutes per batch till deep brown and crisp. Drain on paper.

7. 7

   Serve hot, stuffed into pita with tahini dip, hummus and Fattoush salad.