Falafel with Garlic Toum & Tabouli
Serve in a salad, wrap or even a quiche...This Middle Eastern chickpea treat is one for the recipe books!
Ingredients
- 15 garlic cloves, roughly chopped
- 1 Tbsp lemon juice
- 1 tsp sea salt flakes
- 1 cup vegetable oil, plus extra for deep frying
- tabouli and pita bread, to serve
- 2 x 400g cans no added salt chickpeas, rinsed, drained
- 1 medium brown onion, roughly chopped
- 2 garlic cloves, crushed
- 3 Tbsp finely chopped coriander
- 3 Tbsp finely chopped continental parsley
- 2 tsp cumin seeds
- 2 tsp ground coriander seeds
- 1/2 tsp dried chilli flakes
- 2 Tbsp plain flour
- 1/2 tsp baking powder
Method
- To make the falafel, line a tray with baking paper. Place chickpeas, onion, garlic, coriander, parsley, cumin, ground coriander and chilli flakes in a food processor and process until finely chopped. Do not overprocess or mixture will become mushy. Transfer to a bowl and stir in flour and baking powder. Season with salt and pepper.
- Roll tablespoonfuls of mixture into balls (makes about 30) and place on tray. Chill for 1 hour or until firm.
- Meanwhile, place garlic, lemon juice and salt in a food processor and process until finely chopped. With motor running, slowly add oil, in a steady stream, until a smooth, thick white sauce forms. Add 1-2 tbs hot water to thin, if preferred. Transfer to an airtight container and refrigerate until required.
- Line a baking tray with paper towel. Half fill a medium saucepan with oil and heat over medium heat. When oil is hot, cook falafel, in batches, for 3 minutes or until golden. Transfer to tray to drain. Serve falafel with toum, tabouli and bread.
