Falafel with tarator

Instructions

1. For the tarator, process the garlic in a small food processor until finely chopped. Add the tahini and blend until combined, then add the salt and lemon juice. If the tarator seems a bit thick, add enough water to thin it down to a sauce consistency (about 2–3 tablespoons). Taste and adjust the garlic and lemon to suit your taste. Store in an airtight container in the fridge for up to a week. Makes about 375 ml.
2. Rinse the chickpeas and leave to drain for about 10 minutes.
3. Place the chickpeas in a food processor and process until they resemble coarse breadcrumbs. Add the parsley, fresh and ground coriander, cumin, chilli (if using), salt, paprika, garlic and onion and process until well combined. If the mixture is too dry, add a splash of cold water to bring the ingredients together (this may not be necessary). Take care not to overprocess the mix, as it may become too wet and smooth, making it difficult to handle. It should be rough, workable and easy to shape.
4. Transfer the mixture to a medium bowl and fold in the bicarbonate of soda, then refrigerate for 30 minutes. The falafel mixture will bind together more easily once chilled.
5. Pour the vegetable oil into a medium heavy - based saucepan and heat to about 180°C (a cube of bread dropped in the oil will brown in 15 seconds).
6. Use two dessertspoons or soup spoons to shape the falafel. Alternatively, use a falafel tool and a palette knife or spoon to shape the falafel. Working in batches of 5 or 6 at a time, shape the falafel, then very carefully lower them into the hot oil and cook for 3–4 minutes or until they are cooked through and nicely browned. Remove them with a slotted spoon and drain on paper towel. (You may need to use a small sieve to remove any bits of falafel that have come away from the patties during the cooking process.)
7. Serve immediately with iceberg lettuce, sliced tomato, flatbread and tarator (tahini) sauce.