Food processor
200 grams onion, peeled and cut into quarters4 garlic cloves, peeled and roughly chopped240 grams tinned chickpeas, drained weight30 grams fresh flat leaf parsley30 grams fresh coriander½ tsp chilli powder2 tsp ground cumin½ lemon, zest and juice of2 tsp baking powder100 grams plain floursalt and pepper to taste2 tbsp. vegetable or olive oil for frying For the tahini sauce:300 grams plain yogurt25 grams tahini paste2 tbsp. lemon juicesalt and pepper to tasteTo serve:pita breads and salad for serving (optional)
1 - Attach the food processor bowl, fit the knife blade.2 - Add the onions and garlic to the processor bowl.3 - Select the pulse setting until finely chopped.4 - Remove the mixture from the bowl and reserve.5 - Add the drained chickpeas, parsley, coriander, and chilli powder, cumin, lemon and seasoning to the processor bowl.6 - Use the pulse setting to process the ingredients until they are coarsely chopped but not pureed.7 - Return the onion and garlic mixture to the processor bowl.8 - Add the baking powder and half of the flour (50g).9 - Use the pulse setting to process the mixture until it begins to form a ball, add more of the remaining flour if it is too moist.10 - Carefully transfer the mixture to a separate kitchen bowl, cover and leave to rest in the fridge for an hour To make the sauce:1 - Attach the metal mixing bowl, fit the whisk.2 - Add the yoghurt, tahini, lemon juice and seasoning into the bowl.3 - Select medium speed and whisk for 2 minutes or until the ingredients are combined.4 - Transfer the sauce into another kitchen bowl, cover and reserve in the fridge.To make the falafels:1 - Once the falafel mixture has chilled, form the falafel into balls.2 - Dust your hands with some of the reserved flour, take roughly three tablespoons of the mixture and roll into a ball, and then lightly flatten. (Additional flour can be added if the mixture is too wet to work with).To cook:1 - Heat the oil in a large sauté pan over a medium heat.2 - Once it is hot add the falafel a few at a time and cook for three minutes (or until brown), turn them over and cook on the second side until the mixture is cooked throughout.3 - Transfer the cooked falafel to a plate lined with kitchen towel and cover with foil whilst you cook the remainder.To serve:Warm the pita breads, cut open lengthways, add some salad leaves and place some falafels inside, drizzle the tahini sauce over the falafel and serve.