Chickpea and herb falafel

Did you know the word falafel means pepper in Arabic! It has been part of the diet of Arabs and Jews for centuries. These falafel balls may be topped with salads, pickled vegetables and hot sauce for all you chilly lovers out there. Now a popular street food in many countries around the world, it is sometimes offered as a vegetarian alternative to Doner kebab.

Ingredients

• 1 tbs coriander seeds
• 2 x 400g cans chickpeas, rinsed, drained
• 3 cloves garlic, chopped
• 3/4 cup finely chopped coriander
• 1/4 cup finely chopped mint
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 Spanish onion, coarsely grated
• 1/3 cup (50g) plain flour
• 1/4 tsp bicarbonate of soda
• 1 egg, lightly beaten
• 1/2 cup (75g) sesame seeds?
• 1 tbs cumin seeds
• Sunflower oil, for shallow-frying
• Tarator sauce and lemon wedges, to serve

Method

1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.
2. Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with tarator sauce and lemon wedges.

Tarator sauce

Ingredients

• 40g (2-3 slices) crustless Italian-style bread
• 125g blanched whole almonds
• 1 clove garlic, crushed
• 100ml olive oil
• 1/2 cup (125ml) lemon juice

Method

1. Tear bread into pieces and place in a small bowl. Cover with cold water and stand for 1 minute, then drain and squeeze out excess moisture.
2. Using a food processor, process almonds and garlic to form fine crumbs. Add soaked bread and process to combine.
3. With motor running, gradually pour in 1/2 cup water, followed by combined oil and lemon juice. Season to taste with salt and pepper. Refrigerate until ready to serve.
4. Enjoy!

(Source: taste.com)