Chickpea falafel and herby dip
1 tin chickpeas, drained
8 tbsp sesame seeds
coriander leaves, large handful
2 tsp coriander seeds
For the dip:
large handful basil
large handful parsley
6 tbsp olive oil
2 lemon, juice only
salt and freshly ground black pepper
2 tbsp sour cream
Heat a deep fat fryer to 190C/375F or fill a large pan to a third full with vegetable oil. To test if oil is to the correct temperature, drop a small cube of bread in the oil, if it sizzles and turns golden the oil is ready to use.
In a food processor blitz the chickpeas, sesame seeds, coriander leaves, coriander seeds and 1 egg to form a paste and then shape the mixture to form oval shapes.
Deep fry for 1-2 minutes or until golden.
In a food processor add all the ingredients for the dip and blitz to for a smooth, green sauce.
Serve the falafel with the dip.