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Preparation : 10 min | Resting : 1 hr |
Cooking : 20 min | Equipment : |
Difficulty : | Rating : 2 rates |
Download the recipe : | |
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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. |