Spicy Falafels with a Tahini dressing
Course: Main Servings: 4
Prep time: 10 min Cook time: 15 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
Falafels are a vegans dream, even shop bought falafels are generally naturally plant-based. They are really easy to make and packed with protein due to the chickpeas. You can add any herbs, spices and flavours to jazz them up for a change and most spices go well with them. They freeze well and can be eaten in a wrap, as a meat substitute for a main meal or with a tapas type meal with hummus, olives, couscous and salad.
Ingredients
1 onion
1 clove garlic (grated)
Herbs and spices:
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon mixed herbs
1 teaspoon ground ginger
1 tin chickpeas
Handful fresh coriander
Keep to one side to use after the prep work
2 tablespoons flour (to bind-any kind is okay to use and GF flour to be used if needed)
Salt and pepper to season
Tahini to drizzle on top
Method
Preheat the oven to 180 C
Begin by dicing the onion very finely and frying over a low heat until softened, then add the garlic and mix together.
Add the herbs and spices and mix together until the onion and garlic are fully combined
Add the onion mixture to a food processor
Drain and wash the chickpeas (reserving the water from the chickpeas for other recipes see note)
Add the chickpeas to the food processor along with the coriander but NOT adding the flour yet
Blend until the chickpeas are smooth but not pureed, a few chunks are nice.
Pour the mixture into a mixing bowl and add the flour
Mix everything together and then begin to spoon small spoonfuls of the mixture onto a lined baking tray until all of the mixture has been used up *
Now roll each spoonful of mixture in the palms of your hands until a smooth ball shape is created, repeat until all of the mixture has been made into balls.
Bake the falafels for about 15 minutes
Once cooked drizzle the falafels with the tahini dressing and enjoy.
*I have found that if you first spoon the mixture onto the baking tray before rolling into balls it gives the mixture a little time to dry out so it’s less messy on your hands.
NOTE: Whenever I use chickpeas I always keep the water that the chickpeas are stored in, this is called aquafaba and is an amazing ingredient to use instead of eggs to make other dishes and sweet treats. Take a look at my recipe for marshmallow fluff and meringues that is used with the water from a tin of chickpeas.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x