Cuisine: Israeli, Lebanese, Syrian
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
Ingredients for falafel
- 1 small red onion
- 1 garlic clove
- 1 cup parsley
- ½ cup coriander
- 2 ½ tablespoons lemon juice
- 1 ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- Salt and pepper, to taste
- 500g canned chickpeas, drained
- 15g breadcrumbs
Ingredients for tahini sauce
- 3 ½ tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 small garlic clove, crushed
- Salt to taste
- In a food processor, add the onion, garlic, parsley, coriander, lemon juice, ground cumin, turmeric, ground coriander and paprika. Pulse to combine.
- Add the canned chickpeas with salt and pepper. Pulse to combine; all the ingredients should be mixed but still chunky. Scrape the sides of the food processor bowl with a spatula and continue pulsing to make sure all the ingredients mix evenly.
- Transfer the chickpea mixture to a bowl and add the breadcrumbs. Mix to combine. Adjust seasoning with more salt and pepper if needed.
- Line a baking sheet with baking paper. Divide the chickpea mixture in four. Roll each part and flatten them like a burger. Place all four falafels on the baking sheet and refrigerate for 15 minutes so that they harden a bit.
- Preheat oven to 180°C/350°F. Bake the falafel for 40 minutes, turning them half way so that they cook evenly on each side.
- Make the tahini sauce by combining all of the ingredients in a bowl. Add more water to thin it out if it is too thick; it should be the same consistency as honey.
- Serve the falafel on a plate. Drizzle tahini over them and eat warm.
TO SERVE AS AN APPETIZER: You can make mini falafels by dividing the chickpea mixture in 8. Decrease the cooking time so that they don't burn.
SERVING SUGGESTIONS: Topped with tahini sauce with this
israeli salad on the side.
STORAGE TIPS: The falafel can be cooked then frozen.
Recipe by Savormania at http://www.savormania.com/en/easy-baked-falafel/
3.5.3229