Ingredients
Falafel Mix
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Dry chickpeas 250.0 g
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Dry broad beans 500.0 g
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Onion, finely chopped 100.0 g
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Garlic, finely chopped 20.0 g
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Red chilli, finely chopped 20.0 g
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Parsley, finely chopped 150.0 g
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Cumin powder 5.0 g
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Coriander 5.0 g
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Bicarb soda 15.0 g
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Oil, to fry
Tahini Mayo
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Tahini 100.0 g
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Water 100.0 ml
Sandwich
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Lebanese bread 10.0 x
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Diced tomato 200.0 g
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Mint Leaves 50.0 g
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Pickles 200.0 g
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Lettuce 200.0 g
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Red cabbage, thinly sliced 100.0 g
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Carrot, thinly sliced 80.0 g
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Coriander leaves 40.0 g
Preparation
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Falafel Mix
- Soak chickpeas and broad beans in cold water overnight, drain well.
- Process all ingredients, except oil in a food processor until smooth.
- If the mix is dry, add a little water to get a wet crumble mix that is easy to shape.
- Shape falafel mix into balls, adding a little extra water if mix is dry.
- Deep fry at 160 degree Celsius until golden brown.
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Tahini Mayo
- Blend all ingredients.
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Sandwich
- Spread bread on a chopping board, crush falafel pieces on top with all vegetables.
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To Serve
- Drizzle tahini mayo sauce, wrap and serve.
