Falafel are well known as Arab and Israeli street food. Usually they are deep fried, served in flatbread and topped with chopped vegetables and tahini-sauce. For this lighter version I opted to bake them in the oven and serve on fresh salad from the garden.
o 400 g can chickpeas, rinsed and drained
o 2 garlic cloves, chopped
o 1 small red onion, roughly chopped
o 1 small red pepper, roughly chopped (optional)
o 2 tablespoons parsley
o 1 tablespoon cilantro
o 1 teaspoon baking powder
o 1 teaspoon ground cumin
o 1 teaspoon ground coriander
o 1/2 teaspoon harissa paste or chilli powder
o 1 teaspoon tahini, to taste optional
o 2 tablespoons plain flour or breacrumbs
To serve (suggestions)
o toasted pitta bread
o tomato salsa
o yogurt sauce
o tahini sauce
o green salad
- Place the drained canned chickpeas on a dry tray and pat them dry with kitchen paper.
- Combine them in a food processor with garlic, onion, red pepper, herbs, spices and baking powder. Process until blended but not pureed.
- Place the mix into a bowl and season with harissa and tahini.
- Add flour, breadcrumbs or bulgur until dough no longer sticks to your hands.
- Cover and refrigerate for a few hours.
- Oil your hands and shape walnut sized balls.
- Preheat the oven to 200°C (400°F) and oil a rimmed baking sheet.
- Bake for 20 to 25 minutes until golden.
- Serve with tahini sauce, crudités, and pita bread, assembling sandwiches if you like.