Falafels with tahini dressing

Name: Falafels with tahini dressing
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: Moroccan recipes
Ingredients: 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

Portion size: Serves 6
Hands-on time 25 min
Difficulty: easy

Recipe by: Dale Pinnock

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This falafel recipe by Dale Pinnock combines anti-viral garlic and zinc-packed chickpeas, making it good for boosting immune health.

Serve as part of a colourful mezze platter.

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Ingredients

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

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Method

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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