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Homemade Falafels

By Ben O'Donoghue

3 cups of soaked chickpeas (soaked for at least 24 hours)
1/2 cup finely diced celery
1/2 cup of chopped spring onions
1 tbsp of chopped parsley
1/2 tsp of turmeric
1/4 tsp chopped chilli
Salt and pepper Optional egg
Flour
Sesame seeds
To serve:
Pitta breads
Parsley
Red onion
Pickled chilli
Fresh chilli, garlic and cumin to make Harissa
Yoghurt
Mint
Cucumber
Iceberg Lettuce

1. Soak the chickpeas for at least 24 hours, then drain.

2. Place in a food processor with the remaining ingredients and blitz until it becomes fine crumbs. Then add the egg.

3. Allow to stand overnight, then mould in to small balls, roll in flower with sesame seeds and fry in sunflower oil until golden.

4. Serve hot in a kebab.