Crisp Herb Falafel with Lemon Tahini Drizzle

⏱ 45 min · Serves 4

Bright green inside, shatteringly crisp outside — these dried-chickpea falafel are the real deal, no tinned shortcuts. Pile them into warm pita with a lemony tahini drizzle and plenty of pickles.

Per serving: 610 kcal · 21.0g protein · 62.0g carbs · 31.0g fat

Ingredients

• 250g dried chickpeas, soaked 12-24 hours in plenty of cold water, then drained (do not cook)
• 1 small onion, roughly chopped
• 4 garlic cloves
• 30g flat-leaf parsley, leaves and thin stems
• 20g fresh coriander
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 1/4 tsp fine salt
• 2 tbsp plain flour or chickpea flour
• 1/2 tsp baking powder
• 750ml sunflower oil, for frying
• 4 tbsp tahini
• juice of 1 lemon (about 3 tbsp)
• 4-5 tbsp cold water
• 1 small garlic clove, grated
• pinch of salt
• 4 pita breads, tomatoes, cucumber and pickles, to serve

Method

1. Drain the soaked chickpeas very well and pat dry with a tea towel — excess water makes the mix fall apart.
2. Put the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, cayenne and salt into a food processor. Pulse in short bursts, scraping down, until you have a coarse damp couscous texture that holds when squeezed. Don't blend to a paste.
3. Tip into a bowl, stir through the flour and baking powder, then chill for 15 minutes.
4. Meanwhile whisk the tahini with the lemon juice, grated garlic and a pinch of salt. It will seize up — add cold water a tablespoon at a time until smooth and pourable.
5. Heat the oil in a deep saucepan to 175C (a crumb of mix should sizzle and rise in a few seconds).
6. Shape heaped tablespoons of mix into 16 balls or small patties, squeezing firmly. Fry 4-5 at a time for 3-4 minutes, turning, until deep golden and crisp.
7. Drain on kitchen paper and sprinkle with a little salt. Fry a test one first — if it breaks up, pulse the mix a touch finer or add another spoon of flour.
8. Serve hot in warm pita with salad, pickles and lots of lemon tahini drizzle.