RECIPE SEARCH
Filter by
Falafels
with tahini sauce
| Preparation : 10 min | Resting : 1 hr |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
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 |
| pepper |
| TAHINI SAUCE: | |
| 1 | garlic cloves |
| 50 | g tahini |
| juice of 1 lemon | |
| 1 | tsp honey |
| 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. |
| 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. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
Falafels are even better when cooked in a deep fryer.
ADD A COMMENT
Product used