[recipe] Falafel

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Falafel

 

350g chickpeas

4 green chillies roughly chopped

½ tsp. bicarbonate of soda

1 tbsp. chopped fresh coriander leaves

salt to taste

 

oil for deep frying

 

Hot sauce

 

2 large tomatoes

10 red chillies roughly chopped

5 cloves garlic

½ tsp. lemon juice

salt to taste

 

Sesame Sauce

 

2 tbsp. roasted sesame seeds

2 green chillies

4 tbsp. soy yogurt

½ tsp. sugar

½ tsp. mustard powder

 

Salad

 

3 tomatoes chopped

3 spring onions chopped

225 g. white cabbage shredded

salt to taste

 

12 pieces pita bread to serve

 

Soak the chickpeas overnight in cold water to cover.

Drain and grind the chickpeas. Reserve 2 tbsp. of ground chickpeas.

 

Grind the green chillies with the last batch of chickpeas and mix in a large

bowl with the bicarbonate of soda.

Add the chopped coriander and salt, then knead spoonfuls of the mixture into

small balls, about the size of walnuts.

 

Heat the oil for deep frying to 180C and cook the chickpeas balls a few at a

time, until golden brown. Drain on absorbent kitchen paper and set aside.

 

To make the hot sauce start by peeling the tomatoes: place them in a bowl,

cover with boiling water and allow to stand for one minute. Drain, peel and

chop the tomatoes.

Mix the tomatoes with the chillies, garlic, lemon juice and salt. Blend

these ingredients together in a liquidizer, adding a little water if

necessary.

 

Place all the ingredients for sesame sauce in a liquidizer and add the

reserved ground chickpeas. Blend until smooth, adding a little water if

necessary.

 

Mix the ingredientes for the salad and season lightly with salt. Slit the

pieces of pita bread and place a little salad in it. Top with chickpeas

balls, hot sauce and sesame sauce, then more salad.

 

Serve 2 pieces of stuffed pita for person for a filling meal.