Ingredients
Serves 4
2 x 410g cans chickpeas, rinsed and drained, or 275g (10oz) dried chickpeas, cooked
4 garlic cloves, crushed
4 tsp tahini
10 spring onions, roughly sliced
50g (2oz) sesame seeds
4 tsp ground cumin
2 tsp ground coriander
2 tbsp flat leaf parsley, finely chopped
2 tsp sea salt and freshly ground black pepper
2 medium organic or free-range eggs
60g (21/2oz) sesame seeds for coating
Directions
1 Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray with non-stick baking paper.
2 Place all the ingredients bar the salt, pepper, egg and sesame seeds in a food processor and blend until fairly smooth and combined. Taste and season accordingly. Mix in the beaten egg and shape into 16 golf ball-sized balls.
3 Put the sesame seeds on a plate and roll the balls in them. This is a bit fiddly, so you may prefer to scatter the seeds over each side of the falafel. It might be necessary to then reshape the falafel in your hand.
4 Place the balls on the baking tray and cook for 20–25 minutes or until just golden on top and firm to the touch.
Cook’s Notes
Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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