Falafel

Method

1. Cover the chickpeas in plenty of cold water and leave to soak overnight
2. Drain the chickpeas thoroughly
3. In a food processor place the drained chickpeas and all other listed ingredients except the baking soda and oil
4. Blend well until a smooth paste is formed
5. At this point you can freeze the mixture for later use
6. Mix baking soda into the mixture just before cooking
7. Form the mixture into 1 tablespoon sized balls and flatten slightly
8. Heat oil in a large frying pan and cook the falafel until browned on each side and cooked through 

Serve with

• Pita bread
• Hummus
• Tahini sauce
• Cauliflower Tabbouleh salad