Ingredients

Method

• 164 g dried chickpeas, soaked overnight
• 2 cloves garlic, crushed
• 1 small white onion, finely chopped
• 1 t cumin powder
• 1 t ground coriander
• 1 T paprika
• ½ cup chickpea flour
• 1 T tahini, optional
• Salt and pepper, to taste
• 30 g parsley, roughly chopped
• 4 T canola oil, for frying
• naan, for serving
For serving:
• 180 g Woolworths red pepper hummus
• 100 g Woolworths labneh
• 245 g Woolworths pickled peppers
• 80 g Woolworths pitted olives

Method

Ingredients

 

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1. To make the falafel, place all the ingredients except the oil in a blender and pulse until fine but not smooth. Shape the mixture into patties. Heat a non-stick pan and add the oil. Fry the patties on both sides until golden brown.

2. To serve, smear the hummus and labneh onto a serving plate and pile high with the hot falafel, pickled peppers and olives. Finish off with a glug of olive oil and a sprinkling of sesame seeds. Serve with hot, toasty naan.

Find more chickpea recipes here. 

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana