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 !