Falafel with Tahini Sauce and Pickled Vegetables

Ingredients

• 400g dried chickpeas (soaked overnight)
• 1 yellow onion, roughly chopped
• 4 garlic cloves
• 1 bunch parsley
• 1 bunch coriander
• 2 tsp cumin
• 1 tsp coriander (ground)
• Salt
• Oil for frying
• Tahini sauce: 4 tbsp tahini, lemon juice, garlic, water
• Pickled vegetables: carrots, red onion, red cabbage in vinegar
• Pitta bread

Method

1. 11. Blend the chickpeas (not cooked!), onion, garlic, herbs and spices to a rough mixture. Chill 30 minutes.
2. 22. Shape into balls. Deep-fry in 180°C oil until golden and crispy (3–4 minutes).
3. 33. Tahini sauce: Whisk tahini with lemon, garlic and water to desired consistency.
4. 44. Serve falafel in pitta with tahini sauce, pickled vegetables and salad.