Supplies
- 500 grams dried chickpeas, left overnight (water should be changed a couple of times)
- 1 pinch fresh parsley
- 1 pinch dried coriander
- One head of garlic
- 3 tablespoons cumin powder
- Salt and pepper to taste
- For accompanying sauce
- 5 tablespoons tahini
- Juice of 1 lemon
- Glug of good olive oil
- Salt and pepper to taste
- To serve
- Pitta bread
- Sliced pickles
- Flat-leaf parsley
- Hot sauce!
Pasos
- You have to prepare the chickpeas overnight
- You need to put the mixture (chickpeas, garlic and spices) through a blender, or even better, a mincer
- Let the mixture sit for 30 minutes in the fridge before shaping into balls and frying
- Fry at 160c for 2 minutes or until golden. Alternatively spray with oil and bake until golden
- Slice open pita breads, add a couple of balls of falafel, the tahini sauce, pickles and chilli and voila!