Falafel salad

Ingredients

• 1 tsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• 200g soaked raw chickpeas
• 1 small onion, peeled and diced
• 3 cloves garlic, smashed
• 1/2 bunch parsley
• 1/2 bunch mint
• 1 tsp bi-carb soda
• 1 lemon, zested and juiced (juice for the tahini sauce)
• 1 tsp salt
• Black pepper to taste
• 4 tbsp tahini
• Oil for frying

Directions

1. Add your soaked chickpeas, onion garlic, spices, bi-carb soda and salt to a food processor and blitz until coarse (sand consistency).
2. Add the parsley, mint, and lemon zest and blitz again until it forms a loose dough.
3. Heat some vegetable, canola or peanut oil to 160°C. Roll your falafel dough into balls and cook for 5-6 minutes or until a nice golden crust is formed on the outside. Remove and place on some paper to dry.
4. For the tahini dressing, simply mix the tahini with lemon juice and a pinch of salt.
5. Serve with a salad of your choice, I used red cabbage dressed with vinegar, iceberg lettuce, radish, sweet peppers, cherry plum tomatoes and cucumbers. I encourage you to use what is in season where you live.
6. Enjoy!