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These homemade falafel are packed with chickpeas, tahini and warming spices, then served with a creamy tahini and lemon sauce.
Falafel
Sauce
Blender or food processor
1.
Heat 1 tbsp olive oil in a frying pan over medium heat. Add the onion and cook for around 3 minutes until softened.
2.
Add the garlic, cumin, turmeric, cayenne and paprika. Cook for a further 1–2 minutes.
3.
Remove from the heat and allow to cool slightly.
4.
Add the onion mixture, chickpeas, tahini, oat flour and coriander to a food processor or blender. Season with black pepper and pulse until combined but still slightly coarse. Avoid blending into a smooth paste.
5.
Divide the mixture into 8 portions and shape into small balls or patties.
6.
Heat 1 tbsp olive oil in a frying pan over medium heat. Add the falafel and cook for around 5 minutes on each side, turning carefully, until browned and cooked through.
7.
Mix the tahini, lemon juice, sriracha and soy sauce. Add 1–2 tbsp water, a little at a time, until you reach your preferred consistency.
8.
Serve the falafel with the tahini sauce.
9.
10.
11.
12.
Storage information
Store cooked falafel in an airtight container in the fridge for up to 3 days. Store the sauce separately. Reheat the falafel until piping hot throughout before serving.
Tip
Serve 4 falafel with a generous portion of salad, or for a more substantial lunch, add a small wholemeal pitta.
Cost-saving tips
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