Falafel is probably the most well-known of all Middle Eastern dishes. It is a wonderfully fragrant vegetarian mix that is traditionally shaped into small balls, deep-fried and served in a wrap with Tahini sauce, Hummus and salad. You could also serve the little Falafel balls as a canape or an entree, drizzled with Tahini sauce and accompanied by pickled gherkins, tomato or cucumber. Tabbouleh salad is also a wonderful setting for the delicious Falafel. The Sami's Kitchen Falafel blend would also suit fish or vegetable dishes. Size: 82g resealable stand-up pouch. Ingredients: Coriander, Cumin, Pimento, Pepper, Cinnamon, Cloves.

Falafel Recipe
You Will Need:
• 500g Chick Peas
• 500g Fava Beans or Broad Beans (skinned)
• 50g Falafel Spice Blend
• 22g Baking Soda
• 40g Salt
• 50g Fresh Garlic
• 1 medium Onion
• 180g fresh Coriander
• 450ml Oil (for frying)
• Pita / Lebanese bread

Directions:
Soak the Chickpeas and Fava beans in cold water overnight or for at least 12 hours.
Drain and mince finely with the onion, garlic and coriander (using a meat mincer or your food processor).
Add Salt, baking soda and the Falafel spices and mix well, then leave to set for about an hour.
Heat up oil in a pan until very hot, shape the Falafel into "Golf-sized" balls or patties and fry until golden-brown coloured.
Transfer to a paper towel to drain the excess of oil and then serve as desired.
Note: The inside of the balls should have a green colour