Make it stand out.

Yield: 2 servings

Prep time: 15 minutes

Total time: 30 minutes

Ingredients:

· 1 cup of chickpeas

· 1/4 cup onion

· 1/3 cup pepper

· 1/2 stalk of celery

· 1/4 tsp ginger

· 4/3 tsp garlic powder

· 1 tsp baking soda

· 2/3 cups mint

· 2/3 cups parsley

· 2/3 cups cilantro

· 4 cups vegetable oil

Tahini:

· 1-2 tbsp tahini sauce

· 1/4 sea salt

· 1/4 garlic powder

· 2 tbsp warm water

Instructions:

After soaking 1 cup of chickpeas overnight drain and rinse them, place them into a food processor with all the other ingredients: onion, pepper, celery, salt, ginger, garlic powder, oregano, baking soda, nutmeg, rice flour, mint, parsley, cilantro. Pulse until all the ingredients are chopped and the texture looks like it can be moulded. Transfer the mixture into a large bowl and using your hands form thick discs about 2 cm thick (i used an ice cream scoop to get the same quantity) and let them chill in the fridge for atleast an hour (better overnight). Fry using vegetable oil for about 5-7 minutes, once the falafels are ready, leave them to cool and leave them on paper towels. Serve with diced avocados, cucumber, spinach and a handful of pomegranates or olives but I ate them all!

Tahini sauce: Add the tahini sauce, sea salt, garlic powder, warm water into a bowl and mix! Taste and adjust accordingly I like mine with a squeeze of lemon.