Makes 30 falafels
- 400g dried chickpeas
- 2 tsp baking powder
- ½ cup fresh parsley, chopped
- 1 cup fresh coriander, chopped
- ½ onion
- 2 garlic cloves, minced
- 1 Tbsp salt
- ½ tsp pepper
- ½ cup olive oil
- 1 ltr sunflower oil (if frying)
- Sesame seeds for sprinkling
- Tahini sauce for dipping
Soak the chickpeas in cold water with 1 tsp baking powder for at least 6 hours, or preferably overnight. Drain and put the chickpeas in a food processor. Add the remaining baking powder, parsley, coriander, onion, garlic, salt and pepper. Pulse and then while the blender is still running, gradually add the olive oil until the mixture is well combined. Continue mixing until you have formed a paste. You might need less or more olive oil depending. Your mixture should not be too wet.
Form your falafels into balls that are slightly flattened. If you are frying, heat the sunflower oil in a large pan. When the oil is very hot, fry the falafels 5-6 at a time for about 4 minutes until crispy, golden brown and cooked through. Remove with a slotted spoon and place on kitchen paper to drain any excess oil.
Sprinkle with sesame seeds and serve with tahini sauce.
Note: If you prefer to bake instead of fry, preheat the oven to 180°C. Line a baking tray with baking paper and brush generously with olive oil. Brush the falafels with olive oil, place them on the tray and bake for 25 minutes, flipping them over halfway through, until they turn deeply golden on both sides. Please note that oven-baked falafels will not be as crispy as fried ones, but they are surely healthier!