Falafel Party Platter - WellBeing Magazine

Ingredients

• 2 x 400g tins chickpeas
• 1 cup raw tahini paste
• 1 bunch parsley
• 1 bunch coriander
• 1 onion, peeled & roots removed
• 6 garlic cloves, peeled
• Green hot pepper (optional)
• 2 tbsp grounded coriander
• 2 tbsp grounded cumin
• 1½ tbsp salt
• 1 tsp bicarbonate soda
• 3 tbsp burghul
• 2 firm medium tomatoes, finely diced (keep the juice)
• ½ tsp Baharat mixed spice
• 3 tbsp lemon juice
• 1 bunch parsley, washed & chopped
• 1 pomegranate, arils only
• 1 Lebanese cucumber, finely chopped
• 1 Spanish onion, finely diced
• 2–3 tbsp olive oil
• Salt & cracked pepper, to season
• Vegetable oil of choice, to fry
• 2 tbsp sumac
• Cooked couscous & pita pockets, to serve