Falafel With Tahina Sauce

Rolled in a sandwich, or placed on a bed of shredded lettuce, cabbage and beetroots, falafel is a versatile dish that can be prepared ahead of time and kept in the freezer.

Soak the chickpeas over nigh then drain

Add in a food processor with some beautiful green leaves

The mixture will look grain, some add a TBS of flour or breadcrumbs at this stage

After shaping, freeze, deep fry or bake

Drizzle generously with olive oil

For 20 walnut sized falafel you’ll need :
- 1 Cup dry chickpeas (not canned)
- 1/2 t.s baking soda
- 20 g parsley leaves
- 10 g coriander leaves
- 3 mint leaves
- 1 garlic clove
- 1 t.s salt
-1/2 t.s baking powder
- 1/4 t.s each : coriander powder , cayenne pepper, cumin powder, cardamom powder

Method:
- Soak the chickpeas + 1/2 t.s baking soda overnight
- Drain the water out and pat dry
- Pulse all the ingredients in a food processor
- Let the mixture rest for 30 minutes
- Shape into balls the size of a walnut
- Ready to cook or freeze
- To cook, place on a baking tray and drizzle with olive oil
- Cook in a pre heated oven on 190 C / 375 F
for 10 minutes, then turn the falafel over and continue cooking for 5 more minutes

Tahini sauce
- 1/4 t.s salt
- 2 TBS lemon juice
- 2 TBS Tahini (sesame paste)
- 1 or 1 1/2 TBS cold water

Mix ingredients together to form a smooth paste that partners well with the falafel.