Crispy Falafel with Tahini Sauce, Roasted Vegetables and Flatbread
Chickpea herb patties are fried until deep golden, served with tahini-lemon sauce and roasted courgette and red pepper.
- 400 g tinned chickpeas
- ½ medium onion
- 2 clove garlic cloves
- 20 g fresh parsley
- ½ tsp ground cumin
- ½ tsp ground coriander
- 30 g plain flour
- ½ tsp baking powder
- 300 ml vegetable oil
- 60 g tahini paste
- 2 tbsp lemon juice
- 100 ml water
- 200 g courgette
- 1 medium red pepper
- 2 tbsp olive oil
- 1 pinch sea salt
- 2 piece pitta bread
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 200°C. Cut courgette and red pepper into 2cm chunks, toss with olive oil, salt and pepper. Roast for 20 minutes until tender and lightly charred.
- Step 2
Step 2: Drain and pat dry chickpeas. Finely chop onion, garlic and parsley.
- Step 3
Step 3: Pulse chickpeas in a food processor until roughly broken down but not smooth. Add onion, garlic, parsley, cumin, coriander, flour, baking powder and salt. Pulse until mixture resembles breadcrumbs but holds together when squeezed.
- Step 4
Step 4: Form mixture into 12 balls, then gently flatten into patties.
- Step 5
Step 5: Heat vegetable oil in a deep frying pan to 170°C. Working in batches, fry falafel for 2-3 minutes per side until deep golden brown. Drain on kitchen paper.
- Step 6
Step 6: For tahini sauce: whisk tahini with lemon juice, water and salt until smooth and pourable.
- Step 7
Step 7: Warm pitta bread in the oven for 2 minutes.
- Step 8
Step 8: Assemble bowls with pitta bread, roasted vegetables, falafel, and drizzle with tahini sauce.
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