Ingredients
Method
Step 1.
- Cover and soak the dried chickpeas overnight or for at least 8-12 hours with plenty of water. Then drain and rinse.
Step 2.
- To make the tahini sauce, Place tahini, lemon juice, and crushed garlic into a bowl. Whisk while adding 1 tablespoon of water at a time until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping. You may add more or less water than what’s specified above. Season with salt.
Step 3.
- Add the onion, garlic, parsley, coriander, mint, and potatoes to a food processor and pulse a little. Add the rinsed chickpeas and continue to pulse until the final mixture resembles coarse sand but also binds together well.
Step 4.
- Transfer the mixture to a bowl. Add the spices and season well with salt. Add the baking powder and mix through. Set aside for approximately 20 minutes. Just before cooking, add the soda water, and stir it together until it’s well combined
- Dip your hands or the mould lightly into a bowl of water. Shape a tablespoon of the mixture at a time into balls or if using a traditional falafel mould, into the mould and carefully drop the falafel patties in the oil. Alternatively, you can use an ice cream scoop.
Step 5.
- Deep fry in medium to hot oil approximately 6-8 falafels at a time and cook for approximately 4-5 minutes turning them to brown evenly. Once cooked and well browned, remove and drain on a paper towel.
Step 6.
- Serve hot in a split-open flat bread with salad vegetables and drizzle with the tahini sauce.
Step 7.
- Falafel bowl is your gluten-free option - Serve the salad vegetables in a bowl with hot falafels and tahini sauce.
