Falafel

Method

1. 1

   Drain the soaked chickpeas well and pulse them with the onion, garlic, herbs, spices and salt to a coarse, sandy mixture that just holds when squeezed.

   💡 Stop at coarse sand — a smooth paste makes dense, heavy falafel.

2. 2

   Chill the mixture for 30 minutes, then stir in the baking soda.

3. 3

   Whisk the tahini with the lemon juice, a pinch of salt and enough cold water to make a pourable sauce.

   💡 Tahini seizes before it loosens — keep whisking in water and it will turn silky.

4. 4

   Heat the oil to 180°C in a deep pan.

5. 5

   Shape walnut-sized balls with two spoons or a falafel scoop and fry in batches until deep brown and crisp, about 4 minutes per batch.

6. 6

   Drain on paper and serve hot with the tahini sauce, pickles and flatbread.