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Baked chickpea & lemon falafel with tahini dressing
Baked chickpea & lemon falafel with tahini dressing
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Experience a flavor-packed adventure with baked chickpea and lemon falafel balls.
Ingredients:
  • 3.75 gm ground cumin
  • 1 1/2 tsp ground coriander
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 1.25 gm bicarbonate of soda
  • Zest and juice of 1 lemon
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 bunch flat-leaf parsley, chopped
  • 1 small red onion, thinly sliced
  • 36.40 gm olive oil, plus extra to brush
  • 90g tahini
  • 28.60 gm honey
  • 120g rocket or baby spinach leaves
  • 500g punnet mixed heirloom tomatoes, halved
Instructions:
  • In a food processor, blend cumin, coriander, garlic, flour, bicarbonate of soda, lemon zest, chickpeas, parsley, and half of the onion until a coarse paste forms.
  • Form the mixture into 12 walnut-sized balls, using 2 tablespoonfuls for each falafel.
  • Refrigerate for 30 minutes to enhance firmness.
  • Preheat your oven to 200C and prepare a baking tray by lining it with baking paper.
  • On a baking tray, arrange the falafel and gently flatten the tops. Brush them with a little extra oil. Bake for 25 minutes, flipping halfway through, until they turn golden brown.
  • Take out and allow it to cool for a brief moment.
  • Prepare the tahini dressing by whisking together oil, tahini, honey, lemon juice, and 2 tablespoons of water in a bowl. Season to taste and set aside until serving.
  • Assemble rocket, tomato, and the remaining onion on a platter. Garnish with cooled falafel and drizzle with the tahini dressing before serving.

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