Who doesn’t love a good felafel?
The thing is, felafels are fried, which doesn’t make them suitable as an everyday food… until now!These beautiful felafel are baked as a loaf using chickpea flour. Slice generously and stuff in soft bun with some tahini sauce, and you’ve got yourself a delicious light lunch or dinner.
1/2 cup chopped onion
4 cloves garlic, grated
2 large green chillies, chopped
1/2 cup chopped coriander
1/2 cup chopped parsley
1 bouillon stock cube, crumbled
1/2 cup olive oil
1 tsp cumin
1 1/2 tsp salt
1 Tbsp baking powder
2 1/2 cup chickpea flour
For the sauce:
1 cup tahini
1 cup cold water
1 tsp salt
Soft bread buns to serve.
Preheat oven to 350F.
Put all the ingredients except for the tahini and sesame in a food processor and whizz until homogenous.
Brush a loaf tin with tahini on the base and sides. Sprinkle the loaf tin with sesame to cover the base and sides.
Spread the felafel batter in the tin and smoothe the top, sprinkling with a bit more sesame.
Bake for 50 minutes until cooked through.
Let rest for 10 minutes in the tin before tipping out.
Let cool another 10 minutes before slicing.
Whisk the cup of tahini, water, and salt until smooth.
Spread a teaspoon of the tahini sauce each of the buns and stuff with the felafel slice.