For the falafel, soak the chickpeas in hot water for 5 hours or preferably overnight (use tinned chickpeas if you are short of time). Drain, rinse and place in a food processor. Blitz to form a paste (the paste should still have some texture to it).
Add the dill, coriander, spring onion, pistachios, lime juice, salt, pepper, cumin, baking powder and flour to the chickpeas and mix well.
Form the mixture into small balls.
In a small saucepan, slowly bring the oil up to heat. Fry batches of the falafel at a time.
Remove from the oil after 2-3 minutes or once golden and drain on absorbent towel.
For the salad, combine all of the ingredients in a large bowl and mix well. Adjust seasoning.
For the yogurt and tahini sauce, add the yogurt, tahini, lime juice, salt, pepper, mint, dill and olive oil to a food processor. Blitz to form a smooth consistency.
Serve the falafel with the freekeh salad and dollops of the creamy yoghurt and tahini sauce.
Credit: Pass the Salt
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