Falafel platter

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Drain and rinse the chickpeas, then rub them completely dry in a clean tea towel.
2. Halve the onion. Roughly chop one half and slice the other half thinly for serving.
3. Put the chickpeas, chopped onion, garlic, most of the parsley, the cumin, the plain flour and half a teaspoon of salt into a food processor. Pulse to a rough paste that holds together when squeezed, stopping before it turns smooth.
4. With damp hands, shape the mixture into 10 to 12 balls and flatten each slightly. Brush them with the olive oil and bake for 25 minutes, turning once, until firm and browned.
5. While they bake, stir cold water into the tahini a teaspoon at a time until it is loose enough to drizzle. Slice the cucumber and halve the cherry tomatoes.
6. Put the flatbread in the oven to warm for the last 2 minutes.
7. Lay the falafel on a platter with the flatbread, cucumber, tomatoes, sliced onion and the remaining parsley, and drizzle the tahini over the top.

Tip Stop pulsing while the mixture is still a little coarse. A smooth paste bakes into dense, pasty falafel.

Photo made with AI.

From Nosha · nosha.app