Falafel Sandwiches

This amazing Mediterranean invention is by far my favorite. How not to love chickpeas and tahina sauce?! The usual falafel recipe calls for deep frying, but here I resort to baking. Not only is it healthier, it is tastier!


250 grams chickpeas (soaked over night with double the amount of water) or canned and drained

1 garlic clove crushed

1 TBSP finely chopped coriander

2 TBSP finely chopped parsley

1/2 an onion chopped finely

1/2 tsp cayenne pepper

1 TBSP ground cumin

1/2 tsp ground coriander

1/2 tsp baking powder

2 TBSP flour



-make sure the chickpeas are properly dried.

-using a food processor, place all ingredients in, excluding spices. Blitz a few times until the falafel turn mushy in texture (not pasty).

-add the spices and baking powder. If too dry, add 1 to 2 TBSP water and mix by hand. Place in the fridge for minimum 1 hour.

-pre-heat oven to 200 C. Form little 2 inch balls within your palm. Spread on a baking sheet covered with baking parchment and sprayed with vegetable oil.

-using a pastry brush, brush the balls with vegetable oil.

-bake until no longer soft in the middle.

*Tip: It is helpful to squeeze the balls using a spoon into disks for faster baking.

To form sandwiches:

-mush all falafel balls by hand.

-make tahini sauce: 3 TBSP tahini, 1 tsp yogurt, 1 tsp lemon juice, salt, and water to form desired consistency.

-spread tahini on Arabic bread or tortillas. Sprinkle falafel, and add chopped cucumbers, tomatoes, lettuce, and sprinkle with sumac. Roll and enjoy !



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