what a load of fattoush

Falafel.
There's a lot I could say about the matter....but to sum up a potential long-winded rant about why I love falafel and all its glories, all I really want to say is I think it's just great.

Baked Falafels
Adapted from Simon Bryant's Vegies 

2 cups cooked chickpeas
1 teaspoon baking powder
3 cloves of garlic
1 big red onion
1 large bunch parsley
1/2 a bunch of coriander
1/2 a bunch of mint
1 tablespoon ground cumin
1 tablespoon ground coriander
1 long green chilli
Sesame seeds

Combine garlic, onion, chickpeas, baking powder, ground cumin and ground coriander along with the chilli in a food processor. Pulse until chunky. Season with salt and pepper and chuck in the roughly chopped herbs. Blend again until the mixture is moist and combined, but not too sticky (if it's too sticky add in a tablespoon or so of plain flour, or if it's too dry the same amount of water). Using a spoon or your hands, roll the mixture into balls of your preferred size (get your minds out of the gutter).

Cover the balls in sesame seeds by rolling them in a plate of seeds. Set aside. Lightly fry the falafels off in a pan to get them crispy and golden on the outside before cooking them in a moderate oven for about 20 minutes to warm the whole way through.

I served my falafel with a fattoush salad - cos lettuce, chunky tomatoes and cucumber, thinly sliced red onion, and shards of crunchy Lebanese bread sprinkled with lemon juice and sumac, and some yoghurty baba ghanoush.