- 250g (1 1/2 cups) dried chickpeas
- 2 garlic cloves, crushed
- 1 large handful flat-leaf parsley, chopped
- 1 1/2 tsp baking powder
- 3-4 tbs plain flour, plus extra as needed
- Vegetable oil, for deep frying
- Salt and pepper
- 300g (1 1/4 cups) plain yoghurt
- 1 small bunch coriander, leaves only
- 8 flour tortillas
- 1 large avocado, halved, pitted, peeled and diced
- 1 large red onion, thinly sliced
- 125g (3/4 cup) feta, crumbled
- 1 handful mustard cress or alfalfa sprouts
- 1 lime, cut into wedges
To make the falafel, soak the chickpeas in enough water to cover them by 5cm (2 inches) and leave overnight (see Tip).
The next day, drain the chickpeas and place in a large mixing bowl with the garlic and parsley. Blend with a stick blender until combined but not totally smooth.
Sprinkle the baking powder and flour over the chickpea mixture and mix with your hands until a rough, non-sticky dough forms. Add more flour as needed to bring it together. Season with salt and pepper.
Heat at least 8cm (3 inches) of oil to 180C (345F) in a large, heavy-based saucepan set over a high heat. Meanwhile, shape the falafel mixture into round balls.
Carefully lower 3-4 falafel at a time into the hot oil and fry, in batches, until golden brown. Drain on kitchen towel and cover loosely with foil to keep warm.
To make the yoghurt sauce, combine the yoghurt and coriander in a mixing bowl. Season to taste with salt and pepper.
Warm the tortillas in a dry frying pan set over a medium heat. Remove from the pan and divide between four plates, stacking two tortillas on top of each other.
Spread the top tortillas with some yoghurt sauce. Top with avocado, falafel, red onion, feta cheese and some cress or alfalfa sprouts. Serve with lime wedges and any extra falafel on the side.
*You could also use tinned chickpeas for convenience.