1 lb/450g canned cannellini beans, drained
12oz/350g canned chickpeas, drained
1 onion, finely chopped
2 garlic cloves, chopped
1 small fresh red chile, seeded and chopped
1tsp baking powder
1oz/25g fresh parsley, chopped, plus extra sprigs to garnish
Pinch of cayenne pepper
Salt and pepper
Vegetable oil, for deep frying the pita bread
Thick plain yogurt or yogurt dip and lemon wedges to serve
7fl oz/200 ml/scant 1 cup seasame seed paste
1 garlic clove, chopped
2-3tsp lemon juice
- To make the tahini sauce, put the sesame seed paste and garlic in a bowl. Gradually stir in the water until a fairly smooth consistence is reached, then stir in the lemon juice. Add more water or lemon juice, if necessary. Cover with plastic wrap and let chill in the refrigerator until required.
- To make the falafel, rinse and drain the beans and chickpeas. Put them in a food processor with the onion, garlic, chile, baking powder, chopped parsley, and cayenne pepper. Process to a coarse paste, then add the water and season with plenty of salt and pepper. Process again briefly.
- Heat about 2.5 inches/6cm of oil in a deep fat fryer, large, heavy bottom pan, or work over high heat. Deep fry rounded tablespoonfuls of the mixture in batches for 2-2.5 min. until golden and crispy on the outside. Remove with a slotted spoon and drain well on paper towels. Serve hot or cold, garnished with parsley sprigs and accompanied by the tahini sauce, pita bread, yogurt/dip, and lemon wedges.