Falafel with tomato relish

Ingredients for 6 servings:

• 500 g chickpeas
• 1 small onion(s), finely chopped
• 2 garlic cloves, crushed
• 4 tbsp parsley, chopped
• 1 tbsp coriander greens, chopped
• 2 tsp cumin powder
• 1 tbsp water
• ½ tsp baking powder
• Oil for frying
• 2 m.-large tomatoes, peeled and chopped
• ¼ small cucumber(s), chopped
• ½ m.-large bell pepper(s), green, chopped
• 1 tsp sugar
• 2 tsp chili sauce
• salt and pepper
• 1 organic lemon(s), grated peel and juice

Instructions

Working time approx. 50 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 55 minutes

One of the most popular Lebanese dishes worldwide

To make the falafel, soak the chickpeas in water overnight. Drain and blend in a food processor for about 20 seconds until a fine paste forms. Add the onion, garlic, 2 tablespoons of parsley, coriander, cumin, water, and baking powder, and blend for another 10 seconds to create a coarse puree. Let the mixture rest for 30 minutes. For the tomato relish, mix the tomato, cucumber, bell pepper, 2 tablespoons of parsley, sugar, chili sauce, lemon juice, and lemon zest in a bowl and season with salt and pepper. Use a heaped teaspoon of the falafel mixture to form a ball, pressing out any excess liquid with your hands. Note: If the mixture is too wet and difficult to shape, add a little flour. Heat the frying oil in a deep, heavy-based saucepan to about 180°C and carefully place the balls on a spoon, one at a time. Fry for 3-4 minutes, shaking the spoon gently to prevent the falafel from sticking. Carefully remove the browned balls with a slotted spoon and drain thoroughly on kitchen paper. Serve the falafel warm on tomato relish or in pita bread with relish and hummus.