Black Chickpea Falafels with Tahini Dressing
2 x 400g tins Biona Organic Black Chickpeas, drained and rinsed
4 garlic cloves, crushed
½ small bunch fresh flat leaf parsley
2 tsp ground cumin
1 tsp ground coriander
1 red onion, very finely chopped
2 free-range eggs, lightly beaten or flax egg
2 tbsp. wholemeal flour
2 tbsp. Biona Organic Olive Oil, plus extra for frying
3 tbsp. Biona Organic Tahini
2 tsp Biona Organic lemon juice
Herby quinoa to serve (we added parsley, mint, coriander and apricots to ours)
- Put the chickpeas, half the garlic, the parsley, cumin and coriander in a food processor and whizz to a paste. Transfer to a bowl, add the onion, eggs and flour, then season with salt and pepper and mix well to form a stiff mixture.
- Heat the oven to 200°C/fan180°C/gas 6 and line a baking sheet with baking paper. Shape the falafel mixture into small patties. In batches, shallow-fry the falafels in a little olive oil for 2-3 minutes on each side until starting to turn crispy. Transfer to the baking sheet, then bake for 10-12 minutes.
- Meanwhile, make the dressing by whisking together the 2 tbsp. olive oil, tahini, remaining garlic and lemon juice. Serve the falafels with the tahini dressing and some cooked herby quinoa on the side.