Falafels with tahini dressing
- April 2014
- Serves 6
- Hands-on time 25 min
This falafel recipe by Dale Pinnock combines anti-viral garlic and zinc-packed chickpeas, making it good for boosting immune health.
- 19.4g (3.5g saturated)
- 17.7g (1.6g sugars)
- 2 x 400g tins chickpeas, drained and rinsed
- 4 garlic cloves, crushed
- ½ small bunch fresh flatleaf parsley
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 red onion, very finely chopped
- 2 free-range eggs, lightly beaten
- 2 tbsp wholemeal flour
- 2 tbsp olive oil, plus extra for frying
- 3 tbsp tahini
- Juice 1 lemon
- Herby quinoa to serve
- Put the chickpeas, half the garlic, the parsley, cumin and coriander in a food processor and whizz to a paste. Transfer to a bowl, add the onion, eggs and flour, then season with salt and pepper and mix well to form a stiff mixture.
- Heat the oven to 200°C/fan180°C/gas 6 and line a baking sheet with baking paper. Shape the falafel mixture into small patties. In batches, shallow-fry the falafels in a little olive oil for 2-3 minutes on each side until starting to turn crispy. Transfer to the baking sheet, then bake for 10-12 minutes.
- Meanwhile, make the dressing by whisking together the 2 tbsp olive oil, tahini, remaining garlic and lemon juice. Serve the falafels with the tahini dressing and some cooked herby quinoa on the side.
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