Sesame Coated Falafel

If you think you might enjoy the minted pea mayonnaise or the beetroot hummus then you have to try this falafel recipe, as the combination of all three is delicious. I have tried making falafel once before but it was a bit of a flop, as they were a bit squishy and didn’t have any sort of substance to them. Usually when this happens I have a fight with defeat and try again until they are spot on, but as we had a fantastic take-away down the road called ‘Mr Falafel’ I just didn’t want to compete with it. They did the tastiest falafel and haloumi wraps and were amazing value for money but they have unfortunately closed down (probably because they were amazing  value for money), so I decided to tackle the falafel again, and this time I won! If there is anyone else out there that has had issues with the consistency of their falafels then give this recipe a try, you will not be disappointed!

– 1 x 400g tin chickpeas, drained and rinsed

– 1 onion, chopped

– Handful fresh parsley

– 2 cloves garlic, crushed

– 1 egg

– 1 dessertspoon ground cumin

– 1 teaspoon ground coriander

– 1 teaspoon salt

– 1 dash pepper

– 1 pinch cayenne pepper

– 1 teaspoon lemon juice

– 1 teaspoon baking powder

-1 tablespoon sesame oil

– 100g dried breadcrumbs

– 2 tbsp sesame seeds

– oil for roasting

Oven to 190’C

Mash chickpeas until thick in a large bowl; don’t use a blender as the consistency will be too thin.

Blend together the onion parsley and garlic until smooth and then stir into the chickpea mix.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder and then add to the chickpea mixture along with the sesame oil.

Stir in the breadcrumbs until mixture is not sticky but will hold together; add more or less breadcrumbs, as needed.

Form 6-8 balls, roll in the sesame seeds and flatten  Chill in the fridge for 30 minutes to give them chance to firm

Oil a baking tray and then roll the falafel in the oil so they are well coated and bake in the oven for 30-35minutes, turning half way until the falafel are golden brown and turning crispy


7 thoughts on “Sesame Coated Falafel

  1. yummy! I was wondering what to do with the can of chickpeas I have in my cupboard…now I know 🙂 will be making this tomorrow night for sure!!! Thank you for the inspiration!! 🙂

  2. These look stunning, and I love the fact that they’re oven baked. Frying leaves such a nasty smell, so I don’t like to fry too much during the winter season. Just need to get myself some gluten-free breadcrumbs, and then I’ll definitely try these out!

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