Crispy Herb Falafel with Lemon Tahini Drizzle

⏱ 45 min · Serves 4

Proper falafel starts with dried chickpeas, never tinned — that's the secret to a shatteringly crisp crust and a fluffy, herb-green middle. Packed with parsley, coriander and cumin, these are fried golden and served with a tangy lemon tahini sauce. Stuff them into warm pita or pile onto salad.

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

Ingredients

• 250g dried chickpeas, soaked in plenty of cold water for 12-24 hours (do not cook)
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1 large bunch flat-leaf parsley (about 40g), leaves and soft stems
• 1 bunch coriander (about 30g)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 2 tbsp plain flour or chickpea flour
• 1 1/4 tsp fine salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 800ml sunflower or rapeseed oil, for frying
• For the sauce: 4 tbsp tahini
• Juice of 1 lemon
• 1 small garlic clove, grated
• 4-6 tbsp cold water
• Pinch of salt
• To serve: 4 pita breads, sliced tomato, cucumber, pickled chillies

Method

1. Drain the soaked chickpeas thoroughly and pat dry with a tea towel — excess water makes falafel fall apart.
2. Put the onion, garlic, parsley and coriander in a food processor and pulse until finely chopped. Scrape into a bowl.
3. Add the drained chickpeas to the processor and pulse in bursts until they resemble coarse, damp sand — fine enough to hold together, not a smooth paste. Work in two batches if needed.
4. Combine the chickpeas with the herb mixture, cumin, ground coriander, flour, salt, pepper and cayenne. Mix well, then chill for 20 minutes.
5. Stir in the baking powder just before frying. Squeeze a walnut-sized piece in your palm and roll into a ball or flatten slightly; if it crumbles, pulse the mix a little finer or add another teaspoon of flour. Shape about 20 falafel.
6. Whisk the tahini, lemon juice, garlic and salt together — it will seize up, then loosen as you whisk in cold water a tablespoon at a time until pourable.
7. Heat the oil in a deep saucepan to 170-175C. Fry the falafel in batches of 5-6 for 3-4 minutes, turning, until deep golden and crisp. Drain on kitchen paper.
8. Serve hot in warm pita with tomato, cucumber, pickled chillies and plenty of lemon tahini drizzle.