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Saturday, July 07, 2007
0 Comments ::  :: Serves 4, >30 Minutes, Vegetarian, Vegan, Main Course, Sandwich, Healthy Food, Tooth Friendly
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Chickpeas Falafel with Coriander, Tahini and Cayenne pepper
Ingredients:
- 255 g Chickpeas, soaked in cold water overnight
- 1 clove Garlic, crushed
- 1 tbsp Tahini sauce
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1 tsp Baking powder
- 1/2 tsp Cayenne pepper
- 50 g fresh Coriander leaves
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
- A pinch of Salt
Method:
- Preheat the oven to 200 C/ Gas mark 6.
- Drain the chickpeas and mix with garlic, cumin, ground and fresh coriander, tahini, salt, cayenne and lemon juice. Whiz until all the ingredients are finely chopped.
- Shape the falafel mixture into small patties in your hand and lay them on an oiled baking tray. Bake for 20 minutes, turning once until falafels are golden and crispy.
- Serve with toasted Pitta bread and a dollop of cucumber yogurt/ Greek yogurt.
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