I first cooked this recipe right on the shores of the Dead Sea in Israel. Since then, it has become a bit of a favourite. If you can use a small spring-loaded falafel press to mould them, then all the better. If not, then I use two teaspoons and cook in small batches.
- 225 g chickpeas, soaked overnight
- 2 tsp Gluten-Free bicarbonate of soda
- 4 garlic cloves, finely chopped
- 2 tsp sesame seeds
- 1 small onion, finely chopped
- 1 tsp paprika
- 1 tsp cumin
- 4 tbsp coriander chopped
- 4 tbsp parsley, finely chopped
- 3 tbsp breadcrumbs
- salt and freshly ground black pepper
For the Yogurt Dip
- 225 g natural thick Greek yoghurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sesame seeds
- 2 tsp caster sugar
- 4 tbsp coriander, finely chopped
- 4 tbsp runny honey
- Place the chickpeas into a large bowl and add 1 tsp bicarb, then mix well and leave overnight in the fridge.
- The next day, rinse the soaked chickpea well under cold water.
- Place the peas, garlic, seeds, onion, paprika, cumin and herbs into a food processor.
- Blitz until you have a rough but not too rough texture.
- Add a little water if needed to get the mix going.
- Once done, place the mixture into a bowl, add salt, pepper and enough breadcrumbs to bring together, don't go mad here.
- Chill again.
- Heat the oil to 185C.
- Remove the mixture into a bowl, add the final 1tsp baking soda and mix well.
- Form the mixture into small, flattened balls, and fry until golden brown.
- I fry 6-8 at once.
- Drain well and serve quickly, some say within 90 seconds of cooking!!
- To make the yoghurt dip mix all the ingredients together. Serve chilled.
- I like the hot and cold combination together.
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