Go Back
Print

Falafel

Author Tiffinandteaofficial

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

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

Falafel

  1. Heat oven to Gas Mark 4.
  2. Blend all the ingredients for the falafel.
  3. 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.
  4. Pop into the freezer for 15 minutes.
  5. 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.
  6. Add the falafel to a lined baking tray and bake for 15 - 20 minutes.

Quinoa

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

Tahini Sauce

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

Assemble

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