Ingredients
3 x 420g cans chickpeas, drained
2 small brown onions, chopped
Finely grated zest and juice of 3 lemons
8 cloves garlic, minced
2½ tsp ground cumin
¾ tsp ground coriander seed
½ tsp cayenne pepper
1 bunch flat-leaf parsley, leaves picked
½ bunch coriander, leaves picked
½ cup chickpea flour
1 Tbsp cornflour
Sea-salt flakes and freshly ground black pepper, to season
Vegetable oil, for deep-frying
2 tsp lemon myrtle salt
1 cup tahini
Pickled chillies and Greek salad, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Put chickpeas on a lined oven tray and bake for 15-20 minutes, until very dry to touch. Cool slightly, then put in a food processor and pulse until a fine crumb forms. Set aside.
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Puree onions in food processor, then drain well in a sieve. Return to food processor with half of the chickpeas, zest, half of the garlic, spices and herbs, then puree until smooth. Lightly toast chickpea flour in a pan over medium heat until aromatic, then add to food processor with cornflour and remaining chickpeas. Season. Pulse to combine.
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Form into walnut-sized balls, then fry in hot (180°C) vegetable oil until browned. Sprinkle lemon myrtle salt.
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Meanwhile, stir tahini and juice together. Add remaining garlic and enough water to make sauce smooth, then season with salt. Serve falafel with sauce, chillies and salad.