Name: Homemade falafel with tahini and salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
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

Making falafel can require some planning as you soak chickpeas overnight. But Ed will show you how to make delicious falafel a quicker way. Falafels are all about the spices which means you can create your own blend, depending on what flavours you prefer. And they wouldn’t be complete without a dipping sauce, so Ed will also show you how to make a simple, but oh so tasty tahini-based sauce. Serve with a fresh salad and you’ve got a delicious snack or starter.

For more information, head to Salt with Soul | Soult | Flavoured Salt | Australia

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

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.

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.

Form into walnut-sized balls, then fry in hot (180°C) vegetable oil until browned. Sprinkle lemon myrtle salt.

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.

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