Falafel

Method

Soak the dried chickpeas in cold water overnight, then drain thoroughly. Pulse the chickpeas with the onion, garlic, fresh herbs, and spices in a food processor until the mixture resembles coarse breadcrumbs, then stir in the flour, baking powder, salt and pepper. Refrigerate the mixture for at least 30 minutes. Form the mixture into 12 golf ball-sized portions and gently flatten into discs. Heat the oil to 170°C and deep fry the falafel in batches for 2-3 minutes until golden brown and crispy. Drain on kitchen paper and serve warm with hummus, tahini sauce, and warm pitta bread.