Don’t mention falafel packet mixes to Michael Rantissi. The chef-owner of Sydney’s Kepos Street Kitchen believes only in making these crisp green patties from scratch, served hot from the fryer and stuffed generously into pita with salad, hummus, tahini and pickles. There’s nothing better.
Camera operator: Rachael Finch
Want Michael’s hummus recipe?
Ingredients
200 gm dried chickpeas
100 gm dried split fava beans (broad beans)
3 garlic cloves
1 onion
2 bunches flat-leaf parsley
1 bunch coriander
1 tbsp ground cumin
1 tbsp ground coriander seeds
2 tbsp sesame seeds
1 tsp baking powder
Vegetable oil, for deep frying
Pita, hummus, tahini, pickles and spring onion, to serve
Chopped salad
1 tomato
1 Lebanese cucumber
½ bunch flat-leaf parsley
½ lemon
