This simple, healthy, falafel recipe is of restaurant quality! Using cumin, coriander and parsley, these falafels are made crispy and filling. Served with a creamy tahini sauce, they can be added to anything and are gluten free and vegan.

Ingredients:

1 500g can of chickpeas, rinsed, drained and patted completely dry (important)
4 garlic cloves crushed
1 cup flat leafed parsley, coarsely chopped
¾ cup white or brown onion, chopped
2 tbsp sesame seed
4-5 tbsp chickpea flour (depending on texture)
1 tsp coriander ground
1 tsp cumin
Salt & Pepper to taste
3-4 tbsp olive oil

Creamy Tahini Sauce:

1 cup tahini
2 garlic cloves, minced
1 cup flat-leaf parsley, coarsely chopped
Juice of 1 lime or lemon
Salt and pepper to taste

Method:

1. Add chickpeas, garlic, parsley, onion, sesame seeds, coriander, cumin, salt and pepper to a food processer or blender and mix until well combined. Scrap sides as needed and pulse until it resembles a crumbly dough.
2. Add 1 tbsp of chickpea flour at a time and mix until the ingredients are not wet and don’t stick to your hands. Taste and adjust seasonings as needed.
3. Transfer to a mixing bowl and scoop out roughly 1 tbsp portions, rolling into little balls/discs. Transfer onto a tray with baking paper and cool in freezer for 25-50 minutes (to help them firm up).
4. Heat a skillet over medium high heat and add 2 tbsp olive oil coating the pan. Once the oil is hot, add the falafels and cook on each side for 3-5 minutes or until each side is golden brown. Repeat these steps with the remaining batch.
5. In a blender add the tahini, parsley, lime or lemon, garlic, salt, pepper and mix until smooth. Transfer into a small serving bowl.
6. Enjoy!

Serves 4.