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Export 16 ingredients for grocery delivery
Step 1
Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
Step 2
Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
Step 3
Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).
Step 4
Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1" wide.
Step 5
Refrigerate for 30 minutes.
Step 6
Pour oil in a skillet or large pot - at least 1.7 cm / 2/3" depth (Note 4). Heat on medium high to 180 - 190C / 355F (or drop a bit in, should sizzle energetically).
Step 7
Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
Step 8
Drain on paper towels. Repeat with remaining falafel.
Step 9
Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.
Step 10
Combine tahini and lemon juice, and mix well. The mixture will stiffen.
Step 11
Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.
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