225 grams dried chickpeas (1 heaping cup)(canned chickpeas do not work as well)
2 to 4 medium garlic cloves, depending on how much you like garlic
2 cups packed mix of fresh coriander, parsley and mint leaves
1/2 teaspoon ground coriander
3/4 teaspoon baking powder, optional, see notes
Rinse the chickpeas then place into a large bowl and cover with cool water and soak overnight until the chickpeas have tripled in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
Meanwhile fry the onions and garlic in a medium frying pan until translucent.
Add chickpeas, salt and pepper, cooked onions, garlic, herbs, cumin, coriander, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it’s shape. (it will be loose and a little crumbly)
Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
Cover the bottom of a frying pan with oil and heat. Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides.
Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls.
Dash of water to thin the dressing down a little.
Add all ingredients to a blender and blitz until smooth. You can add more water to the dressing to thin down if you would like.
Pour boiling water over your thinly sliced cabbage and leave for a few minutes
Drain the cabbage and sprinkle over some brown sugar and drizzle over with red wine vinegar
Create a wrap with all your favourite wrap veggies, add the falafels and top with your avo and coriander dressing.
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