Falafel Plate with Hummus and Tahini

Ingredients

• 400 g dried chickpeas, soaked overnight (not cooked)
• 1 yellow onion, roughly chopped
• 4 garlic cloves
• 1 large bunch coriander
• 1 bunch flat-leaf parsley
• 2 tsp cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 1 tsp salt
• 1 tsp baking powder
• Deep-frying oil
• Serving:
• Hummus, tahini sauce, pickled vegetables, flatbread, tomato salad

Method

1. 1Drain the chickpeas (DO NOT use tinned). Blend with onion, garlic, herbs and spices to a rough mixture. Chill for 1 hour.
2. 2Mix in the baking powder. Shape into balls (about 3 cm). Deep-fry at 170 °C for 3–4 minutes until deeply golden.
3. 3Serve on a large plate with hummus, tahini sauce, pickled vegetables and warm flatbread.