dinner · vegetarian · vegan · dairy-free
Green herb falafel with tahini
Proper falafel from soaked dried chickpeas, packed with parsley and cilantro. Start the night before.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains sesame.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Soak the chickpeas overnight in plenty of water. Drain and pat them dry. Don't use tinned: they make falafel that falls apart.
-
2
Pulse with the herbs, onion, garlic, cumin, baking powder and salt until it holds together when squeezed.
-
3
Shape into small flat patties and shallow-fry in hot oil in batches, turning once, until deep golden and cooked through.
-
4
Drain on a rack and serve with the tahini, thinned with a little water.
