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Falafel Mix:

  • Chickpeas, Dry 250.0 g
  • Broad Beans,dry Peeled 500.0 g
  • Grated onions 100.0 g
  • Garlic cloves, minced 29.0 g
  • Red chilli, chopped 20.0 g
  • Parsley, roughly chopped 150.0 g
  • Cumin powder 6.0 g
  • Dried coriander powder 4.0 g
  • Salt 15.0 g
  • Black pepper, ground 2.0 g
  • Bicarbonate soda 15.0 g
  • Frying oil 2.0 l

Tahini Sauce:

  • Tahini 225.0 ml
  • Water 300.0 ml

Sandwich:

  • Arabic bread 10.0 pc
  • Tomato, cubes 200.0 g
  • Mint leaves 50.0 g
  • Pickles, Turnip 200.0 g
  • Lettuce 200.0 g
  1. Falafel Mix:

    • Soak chickpeas and broad beans in cold water overnight, drain well.
    • Using meat mincer or food processor, blend all ingredients together except corn oil for frying.
    • If the mix is dry, add a little water to get a wet crumble mix that is easy to shape.
    • In a deep frying pan, reheat frying oil to medium-high heat or 160°C, shape falafel into balls or using a falafel baller and deep fry until golden colour.
    • Remove from oil and drain excess oil.
  2. Tahini Sauce:

    • Using a blender or hand whisk, mix all ingredients together to get smooth tahini dressing.
  3. Sandwich:

    • Spread bread on chopping board, crush falafel pieces on top with all vegetables, drizzle tahini sauce, wrap the sandwich and serve.