Persian Falafel Flatbread
Ingredients
400g chickpeas
2 cloves garlic
Fresh parsley
Fresh coriander
Fresh dill
1 onion
Salt/pepper
1 tsp cumin
1 tsp turmeric
1 tsp chilli flakes
1 tsp baking powder
Sesame seeds
Oil for frying
1 Deli Kitchen Persian Style Flatbread
Tahini Sauce
1-2 garlic cloves
Salt
3 tbsp tahini paste
100ml water
Fresh coriander
400g chickpeas
2 cloves garlic
Fresh parsley
Fresh coriander
Fresh dill
1 onion
Salt/pepper
1 tsp cumin
1 tsp turmeric
1 tsp chilli flakes
1 tsp baking powder
Sesame seeds
Oil for frying
1 Deli Kitchen Persian Style Flatbread
Tahini Sauce
1-2 garlic cloves
Salt
3 tbsp tahini paste
100ml water
Fresh coriander
Method
Pop the chickpeas, onions, garlic, parsley, coriander, dill, salt/pepper, cumin, turmeric, and chilli flakes in a food processor and give them a blend.
Cover in a bowl and leave to chill in a fridge for at least an hour. Then add baking powder and sesame seeds and form the mixture into patties or balls (dealers choice).
Whip up the Tahini sauce while falafels are chilling, by throwing all the ingredients into a food processor and giving them a blend.
Fill a saucepan with 3 inches of oil, heat on a medium heat until it bubbles gently. Carefully place the falafel patties/balls in and fry for about 3-5 minutes. Once cooked place on a paper towel to get rid of excess oil.
Whilst falafels are frying, pop your Persian flatbread in the oven for 5- 10 mins.
Scatter the lettuce over your flatbread, pop on the chopped tomato and red onion, top off you’re the falafel and finally pour over that lovely tahini sauce and enjoy.
