If using bread, run under cold water for a few seconds just enough to dampen.
Place the drained chickpeas, dampened bread or flour, parsley, garlic, spices, salt and 2 tablespoons olive oil into a blender. Blend until a smooth paste forms, add a little water if the mixture is too dry & crumbly.
To roll your falafel, have a bowl of water near to keep your hands wet. Take approximately 1 heaped tablespoon of falafel mix in your hands and roll into balls. Then roll in the Smoky Almond Dukkah and set aside.
Heat the rice bran oil in a saucepan over MED – HI heat, shallow fry the falafel until golden & crunchy, keep batches in a warm oven until ready to serve, or oven bake at 220°C until golden brown for approximately 30 mins.
To make the salad, place the tomatoes, cucumber, herbs into a bowl and dress with lemon juice, 2 tablespoons olive oil, salt and pepper just before serving.
To serve, gently warm your pita bread in the oven at 180°C for 3 minutes until soft but not crunchy. Cut your pita in half and fill with Hummus, falafel & top with salad. Drizzle with olive oil and a squeeze of lemon juice.