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Falafel

Tiffinandteaofficial
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Ingredients
  

Falafel

  • 400 g tinned chickpeas drained
  • 1/4 small onion cubed
  • 4 cloves garlic crushed
  • 2 tbsp sesame seeds
  • 1 small bunch coriander
  • 1 small bunch parsley
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp white pepper powder
  • 1 tsp cinnamon powder
  • 2 tbsp gluten free plain flour
  • Salt to taste - I used 1/2 tsp
  • 1 tbsp oil

Roast Carrots

  • 2 carrots peeled and cut into sixths lengthwise depending on the size then into 2 inch lengths
  • 1 sprig thyme leaves only
  • 1 tbsp brown sugar
  • 1 tsp garlic granules
  • 1 tsp cayenne pepper
  • Pinch of salt and pepper
  • 1 tbsp oil

Quinoa

  • 1/2 cup dried quinoa
  • 1 vegetable stock cube
  • 1 tbsp lemon juice

Tahini sauce

  • 100 ml Tahini
  • 100 ml water
  • 2 garlic cloves crushed
  • 3 tbsp lemon
  • Pinch of salt
  • 1/4 tsp pepper

Instructions
 

Roast Carrots

  • Preheat oven to gas mark 6.
  • Pop the carrots in a large bowl and drizzle with the oil.
  • Add all other ingredients.
  • Toss with your hands to coat.
  • Spread the carrots over a baking tray in a single layer.
  • Bake for 15 minutes, then check.
  • Cook for a further 10 minutes on gas mark 4 checking at 5 minutes to make sure they aren't catching.

Falafel

  • Heat oven to Gas Mark 4.
  • Blend all the ingredients for the falafel.
  • Shape the into 1 inch balls and flatten slightly; you should get around 20. If the mixture does not hold together, add a little water.
  • Pop into the freezer for 15 minutes.
  • Heat the oil in a deep pan over high heat. Very carefully add a few of the falafel to the pan and fry 2 minutes each side.
  • Add the falafel to a lined baking tray and bake for 15 - 20 minutes.

Quinoa

  • Cook according to packet instructions and add a vegetable stock cube into the water.
  • Top with the lemon juice once cooked.

Tahini Sauce

  • Blend all the ingredients to make the sauce. Adjust seasoning if necessary.

Assemble

  • Serve the falafel either in a bowl with sweet potato fries, roast carrots, quinoa, pickled cabbage and salad. Top with tahini sauce and hummus.
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