Felafel

175 grams dried chickpeas, soaked overnight

1grated onion

2 tbsps chopped coriander

1 tsp finely grated ginger

1 teaspoon fine salt

1/2 tsp ground black pepper

1/8 tsp baking powder

pinch of smoked paprika

Oil for frying

To serve

Wholewheat pitta bread

salad of choice ( I used finely sliced white cabbage and carrot as it is winter)

1 tbsp tahini

2 tbsp water

1/2 tsp lemon juice

inch of salt

1. Drain the soaked chickpeas and tip into a food processor. Pulse them so as to chop them very coarsely, allowing the skins to separate. Once the peas are cracked and the skins loose, pour them back into a large bowl and cover with fresh water. Swish the peas around so that the loosened skins float to the surface. Either skim them off or pour them away with some of the water. refresh the water and repeat until most of them have been washed away. It is worth spending a little time on this as it makes a difference to the end result.
2. Tip the remaining peas into a seive and allow to drain for 30 mins or so
3. Put the remaining fritter ingredients into the bowl of a food processor and tip in the drained chickpeas. Pulse to combine and chop the mixture until the chickpeas resemble coarse sand. At that point, try to form a ball from the mixture by squeezing a spoonful together in your hand. If it holds together you are ready for the next stage. If it does not, chop a little more, and repeat the test until it does. You want texture left in the chickpeas though.
4. You can leave this mixture to rest for 2-8 hours in the fridge. I was hungry though and pressed on after 30 mins, and it doesnt appear to have had any bad consequences.
5. Scoop a tablespoon of the mixture into your hand and squeeze/form it into a ball - you should squeeze out some of the residual liquid in doing this.Once the ball is holfding together put it on a plate covered with baking parchment
6. Heat sufficient oil in a deep pan to allow the balls to "float" in it when you are cooking them. Heat the oil to 375F. Lower in 2 or 3 balls at a time with a slotted spoon and then use the spoon to ocassionally turn the balls as they cook. It will take 2-3 mins to render them a gorgeous crunch deep brown colour.
7. Remove the felafel to a wire cooling rack.Repeat until all are cooked.
8. To serve, toast the pitta bread and split open. Add a layer of salad, 3 or 4 felafel and more salad on top. Drizzle over a tahini sauce made my mixing the tahini with water, lemon juice and a little salt to give a single cream like consistency.