Prep Time
25 mins
Makes
2 servings
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
- 100 ml water
- Fresh coriander
Method
- Pop the chickpeas, onions, garlic, parsley, coriander, dill, salt/pepper, cumin, turmeric, 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.
