Beetroot Tamiya al Gibnah

Ingredients

• 2 cups dry chickpeas

• 1 large yellow onion, diced

• 8 large cloves garlic

• 1 small bunch parsley

• 1 small bunch fresh coriander/cilantro

• 2 tsp baking soda

For frying 1/4th of this batch

• 1 egg

• 1/2 tsp salt 

• 1 tsp dry coriander

• oil for deep-frying

Method

Soak the chickpeas overnight, then wash and drain.

In a food processor, add the onion, garlic, cilantro, parsley and drained chickpeas. Process several times until you get a nice consistency and soft mixture. Add the baking soda and mix well. Divide according to your needs and freeze. You can safely freeze them in a freezer-safe bag for up to 5-6 months.

When you are ready to eat the falafel, thaw on the countertop.

Crack an egg, add dry coriander and salt, mix well.

Add the thawed falafel and combine well.

Heat oil on medium and fry falafel until brown. You may want to try baking for a healthier falafel.

Make sandwiches out of this with lots of greens, tomato and tahini sauce. Enjoy!!