Falafel salad 🥗 #shorts

Ingredients - 1 tsp cumin seeds, toasted and ground - 1 tsp coriander seeds, toasted and ground - 200g soaked raw chickpeas - 1 small onion, peeled and diced - 3 cloves garlic, smashed - 1/2 bunch parsley - 1/2 bunch mint - 1 tsp bi-carb soda - 1 lemon, zested and juiced (juice for the tahini sauce) - 1 tsp salt - Black pepper to taste - 4 tbsp tahini - Oil for frying Method 1. Add your soaked chickpeas, onion garlic, spices, bi-carb soda and salt to a food processor and blitz until coarse (sand consistency). 2. Add the parsley, mint, and lemon zest and blitz again until it forms a loose dough. 3. Heat some vegetable, canola or peanut oil to 160°C. Roll your falafel dough into balls and cook for 5-6 minutes or until a nice golden crust is formed on the outside. Remove and place on some paper to dry. 4. For the tahini dressing, simply mix the tahini with lemon juice and a pinch of salt. 5. Serve with a salad of your choice, I used red cabbage dressed with vinegar, iceberg lettuce, radish, sweet peppers, cherry plum tomatoes and cucumbers. I encourage you to use what is in season where you live. 6. Enjoy!