Watch the video in sign language here!
For the falafel
- In a bowl full of cold water, add a pinch of salt and the chickpeas.
- Let them soak for 6 hours, until they double in size.
- When ready, drain and add them to a pot full of water.
- Place pot over high heat and boil for 40-50minutes, until they soften.
- Drain and set them aside for 5 minutes so that the moisture can evaporate.
- Finely chop parsley and coriander.
- Transfer the chickpeas to a food processor and add the cumin, garlic, olive oil, lemon zest, lemon juice, salt and pepper.
- Beat for 3-4 minutes until all of the ingredients are completely combined and the chickpeas become pureed.
- Transfer to a bowl and add the finely chopped parsley and coriander. (Reserve their stems for the coleslaw.)
- Add the flour and mix with a spatula until completely combined. Set the mixture aside for 5-10 minutes so it can cool.
- Place a pan over medium heat and fill with 2 cm of vegetable oil. Let it heat to 160* C (320* F).
- Pick up some of the mixture with your hands and shape into little balls. Then flatten them out so make a small patty.
- Add to the hot oil and fry for 2-3 minutes on each side, until golden.
- Transfer to paper towels and allow to drain from excess oil.
For the coleslaw
- Cut the carrots in half, vertically and slice into half-moons.
- Thinly slice the white cabbage, red cabbage, celery and green apple.
- Finely chop the reserved coriander and parsley stalks.
- Add them all to a bowl and add vinegar, salt and pepper.
- Mix and rub them between your hands at the same time so they release their liquid.
- Add the mayonnaise and mix with a spoon until all of the ingredients are completely combined.
- Fill each pita bread with 2 tablespoons of coleslaw and 4 falafel.
- Wrap in parchment paper and aluminum foil. Twist the ends of the wrappings like a piece of candy.
- Cut them in half with a serrated knife and serve.