- 400g dried chickpeas
- 1tsp baking powder
- 25g flat-leaf parsley, torn
- 25g fresh coriander, torn
- 2tbsp ground coriander
- ½ onion, roughly chopped
- 4 cloves garlic, crushed
- 50ml olive oil
- 50ml vegetable oil, for frying
- FOR THE DRESSING:
- 8tbsp tahini
- 3tbsp Greek yogurt
- Juice 3 lemons
- TO SERVE:
- 4 Little Gem lettuces, halved
- 4 tomatoes, sliced
- 100g radishes, sliced
- ½ cucumber, sliced
Cover the chickpeas in cold water and stir in half of the baking powder. Cover and leave in the fridge overnight to soak.
Drain the chickpeas and put into a food processor with the rest of the baking powder. Add the parsley, fresh and ground coriander, onion, garlic and olive oil, and blitz to a paste.
Using wet hands, shape the mixture into 24 balls, flattening each one slightly.
Heat the vegetable oil in a deep pan until hot. Cook the falafel in batches for 6-8 mins, turning occasionally, until browned and cooked through.
Mix all of the ingredients for the dressing together, along with 3-4tbsp cold water, until runny.
Arrange the falafels on a serving plate with the lettuce, tomatoes, radishes and cucumber. Drizzle over the dressing before serving.