Servings
12
Prep time
Cook time
Recipe
Ingredients
- 2 x 400g tin chickpeas, rinsed & drained
- 1 cup raw tahini paste
- 1 bunch parsley
- 1 bunch coriander
- 1 onion, peeled & roots removed
- 6 garlic cloves, peeled
- 1 green chilli
- 2 tbsp ground coriander
- 2 tbsp grounded cumin
- 1½ tbsp salt
- 1 tsp bicarbonate soda
- Oil, for frying
- 1 cup tahini
- 1 tbsp harissa paste
- Pickled onions, halved if large
- 2 limes, cut into sixths
- Dip of choice
- 5 pita breads, sliced into wedges
- A selection of dried fruit & nuts
Method
- Place chickpeas, tahini, parsley, coriander, onion, chilli, coriander, cumin, salt and bicarb in a food processor and blend.
- Place a frying pan over medium heat and add enough oil to cover the bottom.
- Fry falafels in batches and drain on paper towel.
- Combine 1 cup tahini with harissa paste and pour into a bowl.
- Lay everything out on beautiful platters or boards.
- Tip: Buy your tahini from a Middle Eastern grocery store; it has a looser, silkier texture.
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