Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 1 1/2 cups dry chickpeas, soaked in water overnight
- 1/4 cups smooth tahini
- 1-2 tbsp lemon juice
- 1 tsp lemon zest
- handful of fresh basil
- 1 handful fresh parsley
- 1/3 cups chickpea flour
- 1 tsp ground sumac (sub with ground cumin)
- 1 tsp za’atar or dukkah (sub with cinnamon or ground coriander)
- water or oil to blend if needed
- salt and pepper to taste
- sesame seeds to top
Method
- Preheat the oven to 180 degrees Celsius.
- Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture.
- Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely.
- Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice!
- Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus, tabouli, and flatbreads!
