The best falafels I have ever eaten were from Byron Bay (Australia) and I’ve done my best to re-create that experience! This recipe is gluten-free, which means it’s great for celiacs or others who have trouble digesting gluten. You can have it raw by using sprouted chickpeas, or you can use cooked chickpeas.

Ingredients

Falafels:

• four cups of cooked and well-rinsed chickpeas
1
• fresh chilli, seeds removed and finely diced
• 4 cloves of roasted garlic, chopped
• a grating of fresh tumeric (optional)
• a good squeeze of lemon juice (about two lemons’ worth)
• 1 tablespoon ground cumin
• 1 bunch of fresh coriander or Italian parsley

Salad:

• radicchio leaves
• cherry tomatoes
• sea salt
• splash of extra virgin olive oil

Yoghurt sauce:

• 1 tablespoon unhulled tahini
• 1 cup thick greek yoghurt
• juice of half a lemon
• sea salt

Method:

Whizz all ingredients together in a food processor, then shape into patties.  From here, either place into a dehydrator at a low temperature (this keeps them raw) or cook in an oven. If you’re using an oven, pre-heat to 180 degrees, place the patties on bake paper and cook for 15-20 minutes. To prevent the falafel from drying out, spray a little olive oil. Turn falafel over after 10 minutes for an even cook.

For your salad, put all your ingredients together and dress with salt, pepper, olive oil and lemon juice. To make the sause combine tahini, yoghurt and lemon dust with sumac (optional).

GF & Vn – Simply remove greek yoghurt and use tahini or a hummus as your sauce