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with tahini sauce

Falafels Cook Expert

Preparation : 10 min Resting : 1 hr
Cooking : 20 min Equipment :
Difficulty :
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Programmes : accessories :

Serves 6 :
240 g chickpeas, drained
2 slices white bread,
torn into pieces
3 garlic cloves
15 g parsley, chopped
8 g coriander, chopped
2 tbsp olive oil
1 tbsp baking powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp baharat (optional)
1 tsp salt
1 garlic cloves
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 2 minutes/
speed 8 (without heating).
2If 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.
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 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Falafels are even better when cooked in a deep fryer.


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