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Recipe provided by Courtney Roulston

Serves 4-around 20 falafel 

*Start this recipe the night before



250g dried chickpeas

2tb cumin seeds

2tb coriander seeds

2tsp ground all spice 

½ tsp ground chilli

1tsp baking powder 

1 onion, finely chopped

3 cloves garlic, crushed 

1cup flat leaf parsley, chopped, plus extra to serve 

1 cup coriander, chopped

2tsp sea salt 

½ tsp ground white pepper

1tb plain flour 

½ cup white sesame seeds

400ml light olive oil for frying 

Siracha chili sauce to serve 

Beetroot slaw

2 medium raw beetroot, peeled, finely sliced into matchsticks 

150g red cabbage, cored, finely sliced 

½ red onion, finely sliced 

1 tsp sea salt 

1/3 cup red wine vinegar 

2tb sugar 

½ cup whole-egg mayonnaise

2tb plain Greek yoghurt, 


Place the dried chickpeas in a bowl, cover with water and soak overnight. 

The next day, drain the chickpeas and discard the water. Toast the cumin and coriander seeds in a small frypan over a medium heat for 1 minute, or until fragrant. Remove from the heat and crush the seeds into a fine powder using a mortar and pestle or coffee grinder. Place the ground spices into a food processor along with all the other falafel ingredients, except the sesame seeds. Blitz until everything has combined to make a rough paste. Be careful not to over blend as you don’t want a paste. Form the mixture into tablespoon sized balls, coat with sesame seeds and set aside on a tray in the refrigerator for 20 minutes for the flavours to develop.  

Meanwhile combine the beetroot, cabbage, onion and sea salt in a bowl. Leave for 10 minutes for the salt to draw the moisture from the vegetables. Drain any excess liquid away, then add in the vinegar, sugar and stir well. Set aside to pickle. 

Heat the oil to 170 degrees in a saucepan or deep fryer. Make sure the oil is not too hot as the falafel will cook too quickly and not cook through. If the oil is too cool, the falafel will become oil logged. Cook the falafel, in batches for 3-4 minutes or until golden. Drain on kitchen towel. 

Mix the mayonnaise and yoghurt together in a bowl. 

To serve, drain the slaw and place onto the base of serving bowls. Top with the warm falafel, drizzle with mayonnaise and scatter over Parsley and chili sauce.