Oven Baked Falafel with Spicy Sun Dried Tomato "Mayo" and Quinoa Tabouli

Oven Baked Falafel with Spicy Sun Dried Tomato "Mayo" and Quinoa Tabouli

This is one of my favourite plant-strong dishes! I love to make up a big batch on weekends so we have leftovers to take to work for lunch.

Ingredients

Falafels

2 cups dried chickpeas, soaked overnight, drained and rinsed (trust me, DON'T cook the chickpeas unless you want chalky falafels that can be used as hockey pucks!)
1 -3 tablespoons besan (chickpea) flour (start with 1 tablespoon and add in more if the mixture is too wet to form firm patties)
1/2 large or 1 small red onion, peeled
1 bunch coriander (cilantro)
1 bunch parsley (I use flat leaf parsley)
1 or more cloves garlic, peeled (I LOVE garlic so I use lots!!)
2 tablespoons olive oil
2 teaspoon cumin
1 teaspoon ground coriander (optional)
Optional: 1/2 teaspoon chilli flakes or 1/4 teaspoon cayenne pepper
1 1/2 cups sesame seeds
Salt and pepper

Spicy Sun Dried Tomato "Mayo"

Click HERE for ingredients.

Quinoa Tabouli

Click HERE for ingredients.

Method

Falafels

* Check out my step-by-step pics below! *

Preheat oven to 180 degrees celsius

Place all falafel I ngredients except sesame seeds in food processor and pulse until it reaches a "chunky-smooth" consistency. Pause regularly to scrape down the sides of the food processor and check the consistency. Don't over-process it! Make sure you stop while it still has a coarse texture.

Also check how much moisture is in your mix. If it is too wet add in a little more besan flour. If it is too dry, add in a little water, a tablespoon at a time or a little extra olive oil.

When you are happy with your mix, form it into patties. If the mix won't hold together, process it a little more until it does.

I usually divide my mix into 2 and make small falafel balls with half of the mix and larger falafel "burgers" with the other half.

Put sesame seeds on a plate. Press each falafel into sesame seeds to coat and place on a lined baking tray, spray with a little olive oil (optional) and bake. The baking time will depend on the size of your falafels. Check the small ones after 10-15 minutes, and the burgers after 15-20 minutes. Use a slide to turn them if they are getting too brown on the bottom.

While falafels are cooking, make Tabouli with Quinoa and Spicy Sun Dried Tomato Cashew Mayo.

When the falafels are golden-brown and cooked through, remove from oven and serve with the delicious Tabouli with Quinoa and utterly ADDICTIVE Spicy Sun Dried Tomato Cashew Mayo.

Enjoy!