Recipe and image by Saskia Ericson of ‘One Equals Two’, Serves 6
6 cups reserved undressed chickpeas, farro, red onion and parsley*
6 cloves garlic, finely chopped
2 tablespoons ground cumin
½ teaspoon salt
½ cup besan flour (or plain/all purpose flour if unavailable)
Vegetable oil, for shallow frying
To serve: Tahini sauce*
Pickled turnip Tomato and cucumber salad
4 pita or lavash breads, store-bought (or try Sawsan’s fabulous pita recipe)
*See Roast eggplant, farro and chickpea layered salad with tahini sauce
Place reserved undressed chickpeas, farro, red onion and parsley into food processor. Add garlic, cumin, salt and flour. Process until mixture starts to round over, forming a ball. Add a little more flour if mixture appears too wet. Take care not to over-mix; a bit of texture is good. If your processor is too small to handle the full quantity of mixture; process in 2 batches with 3 cloves garlic, 1 tablespoon cumin, ¼ teaspoon salt and ¼ cup besan flour in each. Refrigerate mixture for at least 1 hour, then use your hands to roll approximately 48 walnut-sized balls. Pour oil into a deep-sided frying pan, to a height of about 1cm and heat. Test whether the oil is ready by dropping a few breadcrumbs in the pan. They should sizzle as soon as they hit the oil.
Cook falafel in batches, for 3 minutes each side, until dark golden brown. Remove with a slotted spoon and drain on kitchen paper. Spread each pita or lavash bread with tahini sauce, scatter with pickled turnip and follow with tomato and cucumber salad.
Top with 4 or 5 falafel. Roll up and enjoy!
