Versatile and refined

Falafel with tahini

A recipe from the Middle East with protein-rich chickpeas – falafel are a fundamental part of Arab cuisine. Middle Eastern – vegetarian – delicious!

Ingredients

For the falafel (serves 4–5):
500 g uncooked dried chickpeas (not out of a tin/jar)
1 large handful of fresh parsley
1 small handful of fresh coriander
3 garlic cloves
1 potato
1 tbsp cumin
1 tsp salt
1 tsp hot paprika
1 tsp cinnamon
1 tsp baking powder
100 ml sparkling water
For the tahini (sauce):
200 ml sesame paste
200 ml lemon juice (freshly squeezed)
½ tsp salt

Method

  • Step 1 - Falafel

    The day before making the falafel, place the dried chickpeas in a large bowl and fill with water (the chickpeas should be covered with at least 7 cm of water – add more water if required). Leave to soak for at least 15 hours. Pour off the water and collect the chickpeas in a sieve.

  • Step 2

    Put the chickpeas and all of the other ingredients into a large food processor (chopper). Blend for around 20 seconds. Scrape the sides of the food processor and blend again. Repeat this process several times until everything is thoroughly mixed, but not mushy.

  • Step 3

    Put the falafel mixture in the fridge for around two hours (or longer).

  • Step 4

    Measure out the mixture using an ice cream scoop and shape into balls using your hands. Repeat this step until you have used up all of the mixture.

  • Step 5

    Fill a small pan with sunflower oil, heat and fry the falafel balls in it.

  • Step 6

    Serve hot with pitta bread, tahini, lettuce, tomatoes and cucumber.

  • Step 7 - Tahini

    Put the sesame paste, salt and lemon juice into a bowl. Mix for a couple of minutes until you have a consistent mixture.

George Haj

Crisp on the outside, soft on the inside, served with a classic Arab-inspired sauce – this combination creates a unique and special flavour. This food mostly reminds me of eating together with friends and family in my home country of Israel. The best thing about falafel is that you can make lots of them using cheap and basic ingredients. They’re also vegan, so they can be eaten during Lent.

My role at STAR®
I develop and test components and functions in vehicle cybersecurity and networking.

My goal at STAR® 
I want to reach project milestones efficiently and in an organised way so as to minimise costs and time in development.