Baked falafels with tahini dressing
A Middle Eastern delight, flavoured with creamy yoghurt and tahini.
Canned chickpeas, rinsed and drained
2 400g can, (400g each)
1 small, grated
1 clove(s), crushed
Bicarbonate of soda
Low-fat natural yoghurt
2 medium, chopped
2 large, chopped
4 individual, trimmed, thinly sliced
Fresh flat-leaf parsley
Wholemeal pita bread
172 g, (4 x 43g each), warmed
- 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.
- 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.
- 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.
Tahini is a thick, creamy paste made from ground sesame seeds. The oil can sometimes rise to the top of the jar so mix it through before using.