Serve the nuggets on a plate alongside tahini as an appetizer.

Recipe adapted from: On the Hummus Route by Ariel Rosenthal, Orly Pely-Bronsthein and Dan Alexander

Ingredients

Name: Falafel Hakosem
Ingredients: 500g dried chickpeas 1 bunch parsley, about a fistful 1 bunch cilantro, about a fistful 1 medium onion, coarsely chopped 2 garlic cloves ½ green chilli pepper, such as serrano, seeded 60 - 80ml water ½ tbsp ground cumin 1 tbsp salt 1 ¼ tsp ground coriander 1 tbsp sesame seeds ½ tbsp nigella seeds 1 tsp baking soda Oil, for frying For the tahini sauce: 120g raw tahini 80ml cold water ¼ tsp salt 1/3 tsp citric acid or 1 tsp lemon juice

500g dried chickpeas

1 bunch parsley, about a fistful

1 bunch cilantro, about a fistful

1 medium onion, coarsely chopped

2 garlic cloves

½ green chilli pepper, such as serrano, seeded

60 - 80ml water

½ tbsp ground cumin

1 tbsp salt

1 ¼ tsp ground coriander

1 tbsp sesame seeds

½ tbsp nigella seeds

1 tsp baking soda

Oil, for frying

For the tahini sauce:

120g raw tahini

80ml cold water

¼ tsp salt

1/3 tsp citric acid or 1 tsp lemon juice