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Crispy Falafel, Roast Tomato, Pickled Radish and Pesto Pita

Name: Crispy Falafel, Roast Tomato, Pickled Radish and Pesto Pita
Ingredients: 1 heaped cup dried chickpeas, soaked overnight; 3 medium garlic cloves, minced; 2 cups packed fresh herbs (coriander, parsley, mint); 1 tsp salt; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground cardamom; 1/4 tsp cayenne pepper, optional; 1/4 tsp fresh ground black pepper; 3/4 tsp baking powder; 2 cups vegetable oil, for frying

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W H O L E S O M E 3 6 5

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Ingredients

1 heaped cup dried chickpeas, soaked overnight
3 medium garlic cloves, minced
2 cups packed fresh herbs (coriander, parsley, mint)
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp cayenne pepper, optional
1/4 tsp fresh ground black pepper
3/4 tsp baking powder
2 cups vegetable oil, for frying

Preparation

Drain the soaked chickpeas, rinse, and then pat dry. Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to the bowl of a food processor. Pulse until very finely minced. Be careful not to over process and form puree. It must still be a little crumbly. Transfer to a bowl and cover. Refrigerate for 15 mins
Scoop out heaped tablespoons of the mix and shape into a ball. Repeat until the mixture is finished
Add about 1 cm of oil to a cast iron skillet or Dutch oven
Turn the heat to medium-high and fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 to 4 mins total. Transfer to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel

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