Ingredients
For the falafel
- 250 g dried chickpeas, soaked overnight in plenty of water (not tinned)
- 1 small onion, roughly chopped
- 3 garlic cloves
- A large bunch each of parsley and coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 1 tsp sea salt
- 2 tbsp gram (chickpea) flour
- ½ tsp bicarbonate of soda
- 3 tbsp olive oil
- 1 tbsp sesame seeds
For the Greek salad
- 4 ripe tomatoes, cut into chunks
- 1 cucumber, cut into chunks
- 1 green pepper, sliced
- ½ red onion, thinly sliced
- 100 g Kalamata olives
- 100 g feta, in a block (leave out for a plant-based version)
- 1 tsp dried oregano
- 4 tbsp extra virgin olive oil and 1 tbsp red wine vinegar
For the tahini sauce
- 3 tbsp tahini, juice of 1 lemon, 1 small garlic clove and 3–4 tbsp water
Method
- Make the falafel mix: drain the soaked chickpeas well. Blitz them in a food processor with the onion, garlic, herbs, spices and salt until finely chopped and the mixture holds together when squeezed (don't purée it). Stir in the gram flour and bicarbonate of soda, and chill for 20 minutes.
- Bake: heat the oven to 200°C (180°C fan) and brush a baking tray with 2 tbsp of the oil. Shape the mixture into 20 small patties, place on the tray, brush with the remaining oil and sprinkle with sesame seeds. Bake for 25–30 minutes, turning halfway, until golden and crisp.
- Make the salad: put the vegetables and olives in a bowl, place the feta on top, sprinkle with oregano and drizzle with the oil and vinegar.
- Make the sauce: whisk the tahini, lemon juice and garlic, adding water until smooth.
- Serve: serve the falafel with the salad and tahini sauce.
Why it's good for you: Falafel made from soaked dried chickpeas (rather than tinned) is lighter and crisper, and baking rather than deep-frying keeps it lighter still. Chickpeas provide protein and fibre, and the Greek salad brings together the colourful vegetables and olive oil at the heart of the Mediterranean diet.
Good to know: The feta makes the salad vegetarian rather than plant-based; leave it out, or use a plant-based alternative.
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