October 18, 2018
Dinner, Lunch, Main Dish,
Beans, Chickpeas/Garbanzo, Vegetables, Onions, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Food Processor, Stove Top, No Eggs, Vegetarian, Kosher Dairy more
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"From our Sunday newspaper The Sunday Times."
Place peas, chickpeas, onion, parsley, garlic, tahini, cumin and coriander in a food processor and process until just combined and then add flour and process until mixture is almost smooth and cover and refrigerate for 15 minutes.
Meanwhile to make the whipped garlic fetta, place fetta, garlic, lemon juice and oil in a small food processor bowl and process until smooth and combined and season well with pepper.
Stir bicarbonate of soda into falafel mixture and using damp hands, roll 2 level tablespoon of falafel mixture into rough ovals and flatten slightly (Mixture will be quite soft) and sprinkle one side of falafels with sesame seeds and plate.
Add enough oil to a big frying pan to reach 1cm up side of pan and heat over medium heat and cook falafel, in batches, for 1 to 2 minutes each side or until well browned and cooked through and then drain on paper towel.
Serve falafel with whipped fetta, pita bread, salad leaves, radish, mint and lemon wedges, with a drizzle of extra oil.
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