Falafel is a suprisingly quick and tasty treat that can be enjoyed
either hot or cold. Using chickepeas that have been soaked give the falafel
much nicer texture as it has a nicer bite to it.
300 gms Sprouted chickpeas
2 cloves of garlic
Pinch Salt
Pepper
50 mls Olive Oil
100mls or 4 tbs Tahini
150 Gms sunflower seeds
1 chilli
Bunch of coriander
50 gms Tomato Puree
Method.
1. Place all ingredients into a food processor and process until the chick
peas are well broken down and the mixture starts to stick together.
2. Using a spatula scrap sown the side and process again to ensure that all
the ingredients are well mixed.
3. Heat the oil in either a deep fryer or heat some oil in a pan to shallow
fry them.
4. Using two spoons or an ice cream scoop, make walnut sized balls and place
to the side. You don’t want to make the balls to large as you want them
to cook quickly and thoroughly.
5. When the oil is around 180*C place the falafels into the oil and cook until
the falafels are golden brown, turning if need be.
6. Remove from the oil with tongs and place on a plate with some paper towel
to absorb any excess oil.
7. Serve with your favourite mezze and enjoy.
