Ingredients

Falafel:
• 2 cups chickpeas
• 3 cups water
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh coriander
• 2 tsp ground cumin
• 1 tbsp water
• 1/2 tsp baking powder
• oil, for deep-frying

Tomato Relish:
• 2 medium tomatoes, peeled and finely chopped
• 1/4 medium Lebanese cucumber, finely chopped
• 1/2 green capsicum, finely chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp sugar
• 2 tbsp chili sauce
• 1/2 tbsp ground black pepper
• Grated rind and juice of 1 lemon

• To make Falafel: Soak chickpeas in water for 4 hours or overnight. Drain and place chickpeas into food processor bowl.
• Using the pulse action, process for 30 seconds or until they are finely ground.
• Add onion, garlic, parsley, coriander, cumin, water and baking powder and process 10 seconds or until mixture is a rough paste.
• Leave mixture to stand for 30 minutes.
• To make tomato relish: Place all ingredients in a bowl and mix to combine; set aside.
• Shape heaped tablespoons of Falafel mixture into balls.
• Squeeze out excess liquid using your hands. Heat oil in a deep heavy-based pan.
• Gently lower prepared Falafel balls on a spoon into moderately hot oil.
• Cook the Falafel in batches of five for 3-4 minutes per batch.
• Shake spoon slightly to prevent sticking. When brown, carefully remove from oil with slotted spoon.
• Drain well on paper towels.
• Serve hot or cold Falafel on a bed of Tomato Relish or in pita bread with Relish and Hummus.