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with tahini sauce

Falafels Cook Expert

Preparation : 10 min Resting : 1 hr
Cooking : 20 min Equipment :
Difficulty :
Rating :
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Serves 6 :
240 g chickpeas, drained
2 slices white bread,
broken into pieces
3 cloves garlic, peeled, germ removed
15 g parsley, washed and chopped
8 g coriander, washed and chopped
2 tbsp olive oil
1 tbsp baking powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp baharat (optional)
1 tsp salt
1 clove garlic, peeled, germ removed
50 g tahini
juice of 1 lemon
1 tsp honey
2 tbsp olive oil
2 3 tbsp of water
1Preheat the oven to 180°C (170°C fan, gas mark 4). Put the chickpeas, bread and garlic cloves in the metal bowl. Run the EXPERT programme (without heating) for 2 minutes/speed 8.
2If necessary, use a spatula to scrape down the wall of the bowl; add the remaining ingredients. Run the EXPERT programme (without heating) for 3 minutes/speed 13, scraping down the wall of the bowl again, if necessary.
3Shape a spoonful of the chickpea mixture into balls. To make the mixture easier to work with, moisten the hands before starting. Refrigerate for 1 hour.
4Bake for 20-25 minutes until golden brown; turning the falafels after they have cooked for 10-12 minutes.
5Accompany the hot falafels with tahini sauce.
1Place all the ingredients in the metal bowl. Run the EXPERT programme (without heating) for 1 minute 30/speed 10 until the sauce is smooth but not too thick or runny. The sauce could also be made in the mini bowl of the FOOD PROCESSOR programme.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Falafels are even better when cooked in a deep fryer.


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