Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Rinse the dried chickpeas thoroughly under cold water, then place them in a large bowl. Add enough water to cover the chickpeas by a few inches. Allow them to soak for at least 12 hours or overnight. The chickpeas will double in size, so make sure to use a large enough bowl.

2. Step 2

   Once the chickpeas are soaked, drain and rinse them again. Transfer the chickpeas to a food processor. Add the onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, cayenne pepper (if using), and lemon juice.

3. Step 3

   Pulse the mixture in the food processor until it forms a coarse meal. Scrape down the sides of the bowl as needed. Avoid over-processing, as you want the falafel to have some texture.

4. Step 4

   Sprinkle the flour and baking powder over the mixture, then pulse a few more times until everything is well combined. The mixture should hold together when squeezed.

5. Step 5

   Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour. Chilling helps the mixture firm up and makes it easier to shape.

6. Step 6

   While the mixture is chilling, heat vegetable oil in a deep skillet or pot over medium-high heat. You'll need enough oil to submerge the falafel balls.

7. Step 7

   Once the falafel mixture has chilled, remove it from the refrigerator. Using wet hands, shape the mixture into small balls or patties, about 1 ½ inches in diameter.

8. Step 8

   Carefully drop the falafel balls into the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.

9. Step 9

   Repeat the frying process with the remaining falafel until all the mixture is used.

10. Step 10

    Serve the falafel in warm pita bread or flatbread, accompanied by tahini sauce, chopped tomatoes, cucumbers, lettuce, and pickles if desired.

11. Step 11

    Warm 2 tablespoons of oil in a wok or large frying pan set to high heat. When the oil begins to shimmer, cook the tempeh for 3-4 minutes until it turns golden and the edges are slightly charred. Take the tempeh out of the pan and place it on kitchen paper to drain.

12. Step 12

    If the pan seems dry, add a little oil and then sauté the onion for 3-4 minutes, stirring constantly. When the onion is softened, add the garlic, lemongrass (if using), ginger, and chili. Stir frequently and cook for 3 minutes until everything is fragrant.

13. Step 13

    Mix in the mange tout and broccoli, then add 50ml of water to the pan to produce steam. Let it cook for 3-4 mins. Incorporate the soy sauce and brown sugar, then put the tempeh back into the pan and toss everything together, cooking for another 2-3 mins until the mixture is tender and sticky. Fold in half of the coriander.

14. Step 14

    Prepare the rice according to the package directions, then distribute it between two bowls. Add the stir-fry on top and sprinkle with the remaining coriander.