Traditionally deep-fried, this lighter version of the much-loved Middle
Eastern falafel is baked. Teamed with a fresh herb and tomato salad and tasty tahini dressing, it makes a deliciously light meal.
PREPARATION 30 MIN
COOKING 20 MIN
SKILL LEVEL EASY
lemon wedges, to serve
80 ml (⅓ cup) olive oil
300 g dried chickpeas, soaked in water for 12-24 hours (see Baker’s tips)
1 cup coarsely chopped flat-leaf parsley
½ cup coarsely chopped coriander
½ cup coarsely chopped mint leaves
6 green shallots, white and pale green part only, sliced
1 garlic clove, crushed
2 tbsp cumin seeds, toasted
2 tsp ground coriander
pinch cayenne pepper
½ tsp bicarbonate of soda
¾ tsp salt
½ tsp freshly ground black pepper
2 tbsp lemon juice
135 g (½ cup) tahini (see Baker’s tips)
120-140 ml water
1 small garlic clove, crushed
1 tbsp lemon juice
130 g (½ cup) Greek-style natural yoghurt
Tomato & herb salad
500 g mixed ripe tomatoes, halved or quartered, depending on the size
⅔ cup flat-leaf parsley leaves
⅔ cup small mint leaves
55 g (⅓ cup) currants, soaked in boiling water for 10 minutes and drained
¼ tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection),
reduce the temperature by 20˚C. We use Australian tablespoons and cups:
1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed. All
vegetables are medium size and peeled, unless specified. All eggs are
55-60 g, unless specified.
Preheat panggangan to 200°C (180°C fan-forced). Brush a large panggangan tray
generously with half the oil.
To make the baked falafel, place all the ingredients, except the remaining
oil, in a food processor and use the pulse button to process until well
combined and a rough paste forms. To test if it has been processed enough,
press a little of the mixture in your hands. If it holds together, it is
ready; if not, process for another 10 seconds and test again.
Shape tablespoonfuls of the mixture into balls, massaging and pressing with
your palms so the mixture holds together. Flatten slightly to form patties
about 1 cm thick and 4 cm in diameter. Place on the oiled tray close
together. Brush the patties generously with the remaining oil.
Bake for 15 minutes, then turn the patties over and bake for a further 5
minutes or until golden and crisp on the outside and warmed through.
Meanwhile, to make the tahini sauce, put the tahini in a medium bowl and
gradually stir in the water (it will become thicker before it starts to
thin). Stir through the yoghurt, garlic and lemon. Season well with salt
and pepper. Cover and chill until required.
To make the tomato & herb salad, put all the ingredients in a bowl and
toss gently to combine.
Divide the salad among serving plates, top with the falafel and drizzle with
the tahini sauce.
• Remember different batches of dried chickpeas will need various soaking
times – the easiest way to tell when they’re ready to use is that they will
crush easily when pressed between your fingers.
• Use hulled (as opposed to unhulled) tahini to make your sauce for a less
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by