400g Can Chickpeas
2x Tablespoon Ras-el Hanout
1 Tablespoon Harissa Paste
Juice from 1 Lemon
Handful Fresh Parsley
3x Tablespoons Plain flour
2 Tablespoons Olive oil
Sea salt and back pepper
2x Roasted Red Pepper (from jar)
400g can chickpeas
1x Tablespoon Tahini
Juice from 1/2 Lemon
Sea salt + Black Pepper
Drain and rinse a can of chickpeas then lay them out on a clean tea-towel and pat dry with some kitchen towel. You want to dry them as much. Wet chickpeas will create a mushy falafel.
Once dry, add all of the falafel ingredients to a food processor and blitz until combined. Be careful not to fully blend the mixture, you should have a mix of fully blitzed, partially blitzed and whole chickpeas. Empty the mix into a mixing bowl and knead for 30 seconds to a minute. The mix should be holding together pretty well at this stage, but if not add some more flour.
Portion up the mix into falafel balls, and press these flat on a floured work surface and shape into burgers. Cook for 3 minutes on each side in some olive oil over a medium heat before transferring to the oven at 180C (356F) for 15 minutes.
While the falafels are cooking make the hummus. Drain and rinse the chickpeas, and add all the ingredients to a blender and blend until smooth.
Once the falafels are cooked, serve in a toasted bun with some hummus and salad of choice
