Makes 12 pita pockets (36 falafels)
100g chickpeas, soaked in 2 ltrs water overnight
100g split broad beans, soaked in 2 ltrs water overnight
1 tsp salt
1½ cups fresh coriander stems and leaves
1 Tbsp ground coriander
1 Tbsp ground cumin
125g chickpea flour
15g fresh yeast, dissolved in 1 Tbsp warm water
1 small chilli, finely chopped
½ onion, finely diced
1 clove garlic, minced with 1 tsp table salt
300g De Winkel Natural Yoghurt
6 Tbsp tahini
2 cloves garlic, minced with ½ tsp table salt
3 Tbsp Barker’s Professional Beetroot Relish
2 lemons, kneaded and juiced
1 tsp freshly milled black pepper
1 white onion, peeled and thinly sliced
¾ cup Barker’s Professional Squeezed Rhubarb & Redcurrant Drinking Vinegar Syrup
6 pita pockets, cut in half and warmed
36 slices salad tomatoes
½ iceberg lettuce, finely sliced
Drain the 2 pulses, rinsing them and spinning dry.
In a food processor, blitz the pulses with the salt until they are the consistency of coarse breadcrumbs.
Add the remaining ingredients then blitz to combine (without over processing) to form a wet, fine crumb.
Refrigerate for 30 minutes before shaping into 36 mini patties.
Using a deep fryer, heat the oil to 180°C then fry the falafel patties for 6 to 7 minutes.
Whisk all the ingredients thoroughly in a mixing bowl.
In another mixing bowl, add the onion topped with Barker’s Professional Squeezed Rhubarb & Redcurrant Drinking Vinegar Syrup and stir to ‘cure’ the onion. Leave to settle for 30 minutes.
Assemble the 12 pita pockets, with 3 falafels, 3 tomato slices, a spoonful of beetroot tahini, a spoonful of cured onions and lettuce.