Falafel with Tabouli, Harissa and Sauce

Falafel and sauce

1. Soak the chickpeas for 24 hours or over night in plenty of fresh cold water, and then drain well.
2. Combine all the ingredients in a food processor and blitz until fine crumbs, add the egg and blitz for a further minute or two.
3. Allow to stand covered in the refrigerator for two hours. Then mould in to flat balls between two soup spoons pushing them from the spoon into hot sunflower oil (about 170 degrees) and cook until a dark golden colour. Drain on absorbent paper until required

Tabouli

1. Wash and process the bulgar as directed on the packet until soft. Drain and refresh under cold water, and drain well again.
2. Mix the garlic, parsley, mint and onions in a bowl, and then add the chopped tomatoes.
3. Drain and add the burghul and lemon juice, and combine. Season with salt and pepper.

Harissa

1. Place the cumin seeds and sea salt in a mortar and pound to combine.
2. Add the garlic and pound to a paste. Add the chopped chilies and continue pounding.
3. Pour in the white wine vinegar, followed by the olive oil, and pound until combined. This sauce is best used straightaway and can be made as and when it’s needed. It will keep for up to 1 week if stored in an airtight container. When re-using, allow the sauce to come back to room temperature.