The traditional felafel is a round-ish fried small patty that is delightfully crunchy on the outside and so moist on the inside. I eventually adapted it to a baked loaf version, sliced and stuffed into slider buns. This time, I have created another baked variation, a round torte, topped with unctuous thick lebna, fried cubed potato and aubergines, cooked plump chickpeas, tahini sauce, and a final sprinkling of chopped parsley and sumac. If you do not want to soak and cook a meager quarter cup of dried chickpeas, you may use half a cup of canned drained chickpeas.
1/2 cup chopped onion
4 cloves garlic, grated
2 large green chilies, 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 Topping:
2 cups lebna (strained yogurt)
1 large aubergine, cubed
1 large potato, peeled and cubed
1/4 cup dried chickpeas, soaked overnight
1/4 cup chopped parsley
1 Tbsp sumac
For the sauce:
1 cup tahini
1 cup cold water
1 tsp salt
Make sure to soak the quarter cup chickpeas the day before. Next day, cook in cold unsalted water, bring to a boil, and simmer about 25 minutes until cooked through. Drain and set aside.
Salt the aubergine cubes and let sit for 30 minutes. Rinse in abundant water, dry well, and fry until golden; set aside.
Peel and cube the potato, soak in a bowlful of water for 30 minutes. Drain, dry well, fry until golden and cooked through; set aside.
To make the felafel torte: Preheat oven to 350F.
Put all the ingredients except for the tahini and sesame in a food processor and whizz until homogeneous.
Brush a fluted round 11 inch tin with a removable bottom with tahini on the base and sides. Sprinkle the tin with sesame to cover the base and sides.
Spread the felafel batter in the tin and smooth the top, sprinkling with a bit more sesame.
Bake for 30 minutes until cooked through.
Let rest for 10 minutes in the tin before tipping out and cool completely on the serving dish.
When cool, spread the lebna over the surface of the felafel torte.
Top with the fried aubergine, fried potato, and drained cooked chickpeas.
For the suace, whisk the cup of tahini, water, and salt until smooth. Drizzle over the torte.
Sprinkle chopped parsley and sumac over the torte as a finishing touch.
To serve, slice like a cake into triangular slices.