Ingredients

Method

• 2 red chillies
• 3 T olive oil
• Lemon juice
• A handful of chopped parsley
• Smoked paprika
• 1 x 400 g can chickpeas
• 1 finely chopped onion
• 2 cloves crushed garlic
• ½ t toasted cumin
• ½ t ground coriander
• Lemon juice
• Olive oil
• Flour
• ¼ cup canola oil
• Toasted sesame seeds
• Watercress
• Rocket

Method

Ingredients

Roast red chillies under a hot grill until charred. Transfer to a bowl, cover with clingfilm and leave to sweat for a few minutes before peeling away the blackened skins.
Blend the chilli flesh with olive oil, a squeeze of lemon juice, a handful of chopped parsley and a sprinkle of smoked paprika.
Drain can chickpeas and mash with finely chopped onion, cloves crushed garlic, toasted cumin, ground coriander and seasoning, to taste. Add a squeeze of lemon juice and a good drizzle of olive oil.
Mould into bitesized balls and dust in flour. Place a pan over a medium to high heat and add canola oil. When hot, gently fry the falafel balls until crisp and golden.
Remove using a slotted spoon and roll in toasted sesame seeds. Serve drenched in the roast-chilli vinaigrette with watercress and rocket on the side.