Falafels with Harissa Tahini - WellBeing Magazine

Ingredients

• 2 x 400g tin chickpeas, rinsed & drained
• 1 cup raw tahini paste
• 1 bunch parsley
• 1 bunch coriander
• 1 onion, peeled & roots removed
• 6 garlic cloves, peeled
• 1 green chilli
• 2 tbsp ground coriander
• 2 tbsp grounded cumin
• 1½ tbsp salt
• 1 tsp bicarbonate soda
• Oil, for frying
• 1 cup tahini
• 1 tbsp harissa paste
• Pickled onions, halved if large
• 2 limes, cut into sixths
• Dip of choice
• 5 pita breads, sliced into wedges
• A selection of dried fruit & nuts