1 1/2 cups dry chickpeas, soaked in water overnight
1/4 cups smooth tahini
1-2 tbsp lemon juice
1 tsp lemon zest
handful of fresh basil
1 handful fresh parsley
1/3 cups chickpea flour
1 tsp ground sumac (sub with ground cumin)
1 tsp za’atar or dukkah (sub with cinnamon or ground coriander)
water or oil to blend if needed
salt and pepper to taste
sesame seeds to top
Method
Preheat the oven to 180 degrees Celsius.
Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture.
Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely.
Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice!
Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus,tabouli, and flatbreads!
Photo Gallery
I hope you love these easy and flavourful falafel slices!
