Ingredients
Yoghurt tahini sauce
Method
- Cover the chickpeas with plenty of cold water and soak for 12 to 24 hours, in the fridge if it is for longer than 12. They will double in size. Drain and pat dry.
- Cover the TVP with boiling water and leave for 10 minutes. Drain, then squeeze it as dry as you can in a clean tea towel.
- Put the chickpeas, TVP, onion, garlic, parsley and fresh coriander in a food processor. Pulse, scraping down the sides, until the mixture looks like coarse, damp sand and holds together when pressed. Do not blend to a paste.
- Tip into a bowl and stir in half the oil, then the chickpea flour, cumin, ground coriander, salt and baking powder. Chill for 30 minutes.
- Heat the oven to 220°C (200°C fan) and line a baking tray with baking paper. Brush the paper with half the remaining oil.
- Shape the mixture into about 18 patties, each roughly 6 cm across and 2 cm thick. Place on the tray and brush the tops with the rest of the oil.
- Bake for 25 to 30 minutes, turning halfway, until deep golden and firm.
- Stir the sauce ingredients together and serve with the falafel, in pitta or over salad.
Notes
- Chickpea flour is also sold as gram flour.
- The time above does not include soaking or chilling.
- Do not use tinned chickpeas. They are already cooked and turn the mixture to mush.
- Soaked chickpeas are still raw, so make sure the falafel are cooked through to the centre.
- A wet mix makes falafel that fall apart, so squeeze the TVP hard.
- Freeze the shaped, unbaked patties and bake from frozen, adding 8 to 10 minutes.
Nutrition per serving
- Protein
- 33 g
- Energy
- 610 kcal
- Carbs
- 75 g
- Fat
- 22 g
- Fibre
- 18 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.