|Preparation : 10 min||Resting : 1 hr|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|240||g chickpeas, drained
|2||slices white bread,
|torn into pieces
|15||g parsley, chopped
|8||g coriander, chopped
|2||tbsp olive oil
|1||tbsp baking powder
|½||tsp smoked paprika
|¼||tsp baharat (optional)
|juice of 1 lemon|
|2||tbsp olive oil|
|2||-3 tbsp of water|
|1||Preheat 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 2 minutes/
speed 8 (without heating).
|2||If necessary, use a spatula* to scrape down the wall of the bowl; add the remaining|
ingredients. Run the EXPERT programme 3 minutes/speed 13 (without heating),
scraping down the wall of the bowl again, if necessary.
|3||Shape* 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.|
|4||Bake for 20-25 minutes until golden brown; turning the falafels after they have|
cooked for 10-12 minutes.
|5||Accompany the hot falafels with tahini sauce.|
|1||Place all the ingredients in the metal bowl. Run the EXPERT programme 1 minute 30/|
speed 10 (without heating) until the sauce is smooth but not too thick or runny. The
sauce could also be made in the mini bowl using the FOOD PROCESSOR programme.