Baked Chickpea Lemon Falafel With Tahini Dressing

Take your taste-buds on a journey with these authentic baked chickpea and lemon falafel balls.

The ingredient of Baked Chickpea Lemon Falafel With Tahini Dressing

• 1 1 2 teaspoons ground cumin
• 1 1 2 teaspoons ground coriander
• 1 garlic clove crushed
• 2 tablespoons plain flour
• 1 2 teaspoon bicarbonate of soda
• zest and juice of 1 lemon
• 2 x 400g cans chickpeas rinsed drained
• 1 2 bunch flat leaf parsley chopped
• 1 small red onion thinly sliced
• 2 tbs olive oil plus extra to brush
• 1 3 cup 90g tahini
• 1 tablespoon honey
• 120g rocket or baby spinach leaves
• 500g punnet mixed heirloom tomatoes halved

The Instruction of baked chickpea lemon falafel with tahini dressing

• to make falafel whiz cumin coriander garlic flour bicarbonate of soda lemon zest chickpeas parsley and half the onion in a food processor to a coarse paste
• using 2 tablespoonfuls mixture for each falafel form into 12 walnut sized balls
• cover and chill for 30 minutes to firm up
• preheat the oven to 200c and line a baking tray with baking paper
• place falafel on the baking tray press the tops to flatten slightly then brush with extra oil bake turning halfway through for 25 minutes or until golden
• remove and set aside to cool slightly
• meanwhile to make the tahini dressing whisk oil tahini honey lemon juice and 2 tbs water together in a bowl season and set aside until ready to serve
• combine rocket tomato and remaining onion on a platter top with cooled falafel and serve with the tahini dressing

Nutritions of Baked Chickpea Lemon Falafel With Tahini Dressing

calories: 508 831 calories
calories: 22 1 grams fat
calories: 3 1 grams saturated fat
calories: 66 3 grams carbohydrates
calories: 8 9 grams sugar
calories: n a
calories: 16 8 grams protein
calories: n a
calories: 821 milligrams sodium
calories: https schema org
calories: nutritioninformation