Baked Falafel Bowls with Tahini

Herby falafel baked rather than fried, with tahini, tomato and cucumber salad and warm pita.

Ingredients

For 4 servings.

• 2 cans chickpeas, drained and patted dry
• 1/2 yellow onion, chopped
• 3 cloves garlic
• 1 bunch parsley
• 1/2 bunch cilantro
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/4 cup olive oil
• 1/4 cup tahini
• 1 lemon
• 3 tomatoes, chopped
• 1 cucumber, chopped
• 4 pita breads

Method

1. Heat the oven to 425°F and brush a sheet pan with 2 tbsp of the oil.
2. Pulse the chickpeas, onion, garlic, herbs, spices and salt in a food processor until finely chopped but not smooth. Mix in the flour and baking powder.
3. Shape into 20 small patties, place on the pan and brush with the rest of the oil. Bake for 25 minutes, turning once, until crisp.
4. Whisk the tahini with the lemon juice and 1/4 cup water. Toss the tomatoes and cucumber with a pinch of salt.
5. Serve the falafel with the salad, tahini and warm pita.

Diets and allergens

Nutrition per serving

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