Back to my aunties and mum. So they all argued who had the best recipe and then realised they all had the same one. HA HA. They are so funny. Its just they have different orders of what to put in and they think its something different. So the chickpea is obviously the star of the show and with this it is full of iron, zinc, dietary fibre and protein. What a wonderful way to pack it all in to one or two bites.....
The tahini has also got its benefits. Sesame seeds are full of iron, calcium, Vitamin B and E, anti oxidants and anti cancer properties. It is also thought that sesame reduces blood cholesterol and also when the sesame is pulverised and made into a paste its nutrients are more active.
So enough of the science part and now for the recipe.
500g dried chickpeas
1 bunch of parsley
1 bunch of coriander
1T coriander powder
1T baking powder
4 cloves Garlic
- First soak the chickpeas in water for up to 8 hours. Best to do it over night so you don't have to wait for it.
- When ready, drain the water and begin adding the ingredients above. Apply them roughly because you are going to pulse them to a paste.
- Add the salt and pepper and place the ingredients in a blender and mix till you have formed a paste.
- While you are doing this place some vegetable oil, i use sunflower oil, in a pan and get it very hot.
- Begin shaping your falafel into rounds but make sure you leave the bottoms flat so they can stand up.
- Place them about 4-5 at a time and let them cook for about 6-8 minutes. You want them to cook all the way through.
- Serve the falafel with Tahini sauce.
3T tahini paste
4 T yoghurt
- Mix all together and add some water to make it less thick. You want it to be runny consistency.
Enjoy the falafels. They are so worth it. Full and rich, packed with goodness and taste. Crunchy on the outside and soft on the inside. The perfect bite every time. Drizzle with creamy tahini sauce and eat while warm.