Safety and Instruction Manual
11
Helpline: +44 (0) 844 984 0055
No Fry Falafel
A popular middle-eastern food, falafel is often
served deep fried. However, the vegetarian dish
is a tasty, healthy option when baked.
Time: 45 mins with up to 24 hr soak for
chickpeas.
Ingredients
Falafel
1 ¾ cups dried chickpeas
2 garlic cloves
1 small onion, quartered
1 tbsp. cumin
1 cup chopped parsley
Pinch of cayenne, or extra to taste
1 ½ tsp. salt, plus more to taste
½ tsp. black pepper, plus more to taste
½ tsp. baking soda
Dash of lemon juice
Tahini Sauce
½ cup tahini (sesame seed paste)
4 tbsp. olive oil
1 tbsp. lemon juice
Method
1. Place chickpeas in a large bowl and cover
with water by 3-4 inches. Soak for anytime
between 12 – 24 hours, or until they have
tripled in size and come apart easily in
hand.
2. Check as they soak to ensure they have
enough water.
3. Heat oven to 190°C/375°F (fan 170°C / gas
mark 5).
4. Drain chickpeas and add to a medium sized
bowl with the chopped onion and garlic
cloves.
5. Assemble the grinder using the fine cutting
plate. Place a large bowl to catch the
mixture under the horn of the grinder.
6. Add the mixture into the grinder, turn it
on, and use the food pusher to guide the
mixture through.
7. Once the mixture is finely ground add the
cumin, cayenne, parsley, 1 tsp of salt,
pepper, baking soda and a dash of lemon
juice into the bowl.
8. Stir together until well mixed.
9. Taste and adjust seasoning if necessary.
10. Spread 2 tbsp. of oil on a large rimmed
baking sheet.
11. Roll the chickpea mixture into large balls –
roughly 1 – 1 ½ inches each.
12. This should make around 18 – 20 balls.
Place them onto the pan and brush the
tops lightly with oil.
13. Bake until golden brown, for 10 – 15
minutes on each side.
Method for Tahini Sauce
1. Whisk tahini, lemon juice and oil in a bowl,
adding ½ cup of warm water slowly, until
smooth.
2. Drizzle over the baked falafel. Serve alone
with salad, or in a pitta.
