1 cup dried chickpeas
170g plain yoghurt
3 cloves garlic, minced
1 small onion, coarsely chopped
1 tbsp + 1 tsp lemon juice
3 tbsp water
¼ cup + 1 tbsp fresh curly parsley, stems removed
1 tsp cumin
½ tsp coriander
½ tsp baking soda dissolved in quarter cup water
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
pinch of cayenne pepper
vegetable oil for frying
1) Rinse the chickpeas, then soak them in a medium-size bowl in several centimetres of water overnight in the refrigerator.
2) To make the sauce, whisk together the yoghurt and water in a small bowl.
3) Add the tablespoon of parsley, teaspoon of lemon juice and garlic powder and stir until thoroughly combined.
4) Drain the soaked chickpeas and place them in a food processor.
5) Add all the remaining ingredients and blend, until the mixture is creamy, for about 1 minute total.
6) Heat 2cm of oil in a large, heavy frying pan to 190 °C.
7) Scoop up a heaped tablespoon of the falafel mixture and gently place in the heated oil.
8) Place 4 or 5 more spoonfuls in the pan.
9) Fry the patties until they’re thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
10) Drain the patties on a plate covered with a paper towel.
11) Serve with yoghurt dipping sauce, and pita bread with chopped lettuce and tomato.