Levantine · Lunch, Dinner
Baked falafel plate
Herby baked chickpea falafel with a tahini-lemon sauce and a crisp chopped salad.
- Calories
- 626 kcal
- Protein
- 24 g
- Carbs
- 75 g
- Fat
- 25 g
- Prep
- 20 min
- Cook
- 20 min
Per serving, for one person.
Contains: sesame.
Ingredients
- 90 g Dried chickpeas
- ¼ onion Onion
- 2 cloves Garlic
- 10 g Parsley
- 10 g Coriander
- ¾ tsp Ground cumin
- 1 tsp Ground coriander
- ½ tbsp Olive oil
- 1¼ tbsp Tahini
- ¼ lemon Lemons
- ¼ cucumber Cucumber
- ¾ tomato Tomatoes
- ¼ tsp Salt
Method
- Blend the soaked (uncooked) chickpeas with the onion, garlic, herbs, cumin and coriander powder to a coarse paste.
- Shape into 8 small patties, brush with the oil and bake at 200°C for 20 minutes, turning once, until golden.
- Whisk the tahini with lemon juice, a splash of water and a pinch of salt to a pourable sauce.
- Serve the falafel with the diced cucumber and tomato and the tahini sauce.
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