Baked falafels with tahini dressing
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A Middle Eastern delight, flavoured with creamy yoghurt and tahini.
Ingredients
Canned chickpeas, rinsed and drained
2 400g can, (400g each)
Brown onion
1 small, grated
Garlic
1 clove(s), crushed
Fresh coriander
¼ cup(s)
Ground coriander
1 tsp
Ground cumin
1½ tsp
Bicarbonate of soda
½ tsp
Plain flour
¼ cup(s)
Plain or natural yoghurt, low-fat, no added sugar
120 g
Tahini
1 tbs
Lemon juice
2 tsp
Lebanese cucumber
2 medium, chopped
Tomato(es)
2 large, chopped
Green shallot(s)
4 individual, trimmed, thinly sliced
Fresh flat-leaf parsley
¼ cup(s)
Wholemeal pita bread
172 g, (4 x 43g each), warmed
Instructions
1
Place chickpeas, onion, garlic, fresh and ground coriander and cumin in a food processor and process until combined. Add bicarbonate of soda and flour and pulse until combined.
2
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Using damp hands, shape mixture into 12 oval shapes. Flatten slightly and place on prepared tray. Lightly spray with oil. Bake, turning occasionally, for 25 minutes, or until golden and heated through.
3
Meanwhile, whisk yogurt, tahini and juice in a small bowl. Place cucumber, tomatoes, shallots and parsley in a medium bowl and toss to combine. Place pita breads on plates and top with salad and falafels. Serve with tahini dressing and seasoned with freshly ground black pepper.
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