Falafels with tahini dressing

Falafels with tahini dressing
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
303kcals
Fat
19.4g (3.5g saturated)
Protein
16.2g
Carbohydrates
17.7g (1.6g sugars)
Fibre
6.7g
Salt
0.7g
Calories
303kcals
Fat
19.4g (3.5g saturated)
Protein
16.2g
Carbohydrates
17.7g (1.6g sugars)
Fibre
6.7g
Salt
0.7g

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

Method

  1. 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.
  2. 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.
  3. 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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