Crispy Herb-Packed Falafel with Lemon Tahini

⏱ 45 min · Serves 4

Shatteringly crisp outside, vivid green and fluffy inside ied chickpeas are the secret \u2014 no tins, no mush. Serve piled into warm pita with a river of lemony tahini.

Per serving: 710 kcal · 25.0g protein · 80.0g carbs · 33.0g fat

Ingredients

• 250g dried chickpeas, soaked in plenty of cold water for 12-24 hours, then drained
• 1 small onion, roughly chopped
• 4 garlic cloves
• 30g fresh flat-leaf parsley (leaves and thin stalks)
• 20g fresh coriander
• 1 tsp baking powder
• 2 tbsp plain flour or chickpea flour
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 1/4 tsp fine salt
• 1/2 tsp black pepper
• Sunflower or vegetable oil, for frying (about 700ml)
• 4 tbsp tahini
• Juice of 1 lemon
• 3-5 tbsp cold water
• 1 small garlic clove, grated
• Pinch of salt
• 4 pita breads, sliced tomato, cucumber, pickled chilli and shredded lettuce, to serve

Method

1. Do not cook the soaked chickpeas. Drain them well and pat dry with a tea towel \u2014 excess water makes falafel fall apart.
2. Put the chickpeas, onion, garlic, parsley and coriander into a food processor. Pulse in short bursts, scraping down, until you have a coarse, damp couscous-like texture that holds when squeezed. Don't blend to a paste.
3. Tip into a bowl and stir in the cumin, ground coriander, cayenne, salt, pepper and flour. Cover and chill for 30 minutes (this helps it bind).
4. Meanwhile whisk the tahini with the lemon juice, grated garlic and a pinch of salt. It will seize up \u2014 add cold water a tablespoon at a time, whisking, until smooth and pourable. Taste and adjust.
5. Just before frying, stir the baking powder through the mix. Shape into 16 walnut-sized balls or small patties, squeezing firmly.
6. Heat 4cm of oil in a deep pan to 170-175C. Fry the falafel in batches of 5-6 for 3-4 minutes, turning, until deep golden brown and crisp. Drain on kitchen paper and season with a little salt.
7. Warm the pitas, fill with salad and falafel, crush them down slightly and drizzle generously with the lemon tahini. Eat immediately.