Falafel

INGREDIENTS

2 cups Supreme Dried Chickpeas
1 bunch parsley
1 bunch coriander
1 onion, peeled and cut into quarters
12-15 cloves of garlic
Salt to taste
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Chilli Powder
2 ½ tsp Supreme Cumin Powder
2 ½ tsp Supreme Coriander Powder
Salt to taste
2 tbsp gram flour
2 tsp of baking powder
Oil to deep fry
Parsley leaves
Mixed pickle vegetables
Khubz/ pitta
Hummus
Tahini sauce
Chilli sauce

METHOD

Place chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Add chickpeas, parsley, coriander, onion, garlic, black pepper, chilli powder, cumin powder, coriander powder and gram flour in a large food processor and pulse until the texture of the mixture is coarse paste like. Be sure to scrape the sides of the processor and push the mixture down the sides. Work in batches if needed. Pour mixture into a bowl, add salt and baking powder and mix well. Heat enough oil to deep fry over medium heat. Once heated, make balls using a falafel scoop and gently add to hot oil. Deep fry until golden and cooked through. Drain on kitchen paper and serve with khubz/ pitta, hummus, tahini sauce, chilli sauce, mixed pickled vegetables and parsley leaves.