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Peri peri falafel with tahini dressing
Makes 15 Starters and mains
For the peri peri falafel
- 3tbsp olive oil
- 1 onion, very finely chopped
- 3 garlic cloves, crushed
- 1tbsp ground cumin
- 1tsp smoked paprika
- 1⁄4tsp ground ginger
- 1tsp cayenne pepper
- 1tsp dried oregano
- 480g canned chickpeas, drained and rinsed
- handful fresh coriander, roughly chopped
- zest and juice 1⁄2 lemon
- 3tbsp buckwheat flour
For the tahini dressing
- 1tbsp tahini
- 1 garlic clove, crushed
- juice 1⁄2 lemon
- 1⁄4tsp smoked paprika
To serve
- salad of your choice
- grilled flatbreads or pitta
Method
Preheat the oven to 180C/350F/ Gas 4 and line a baking tray with greaseproof paper.
Heat a non-stick frying pan over a medium heat. Add 1tbsp of the olive oil and add the chopped onion, garlic and spices. Sauté for 2-3 minutes, stirring often. Once the onions are soft and smelling beautiful, add them to your blender with the remaining falafel ingredients and 1⁄2tsp each sea salt and pepper. Blend until everything is chopped up nicely and starts to come together. You may have to scrape down the sides of the blender with a spatula a couple of times before you reach this point. If your mixture is still crumbly and not combining, simply add more flour and oil, then blitz a little longer.
The best way to ball up your falafel mix is using a melon baller; if you don’t have one, just roll equal quantities in your hands into balls. Pop the falafels onto the tray and into the oven to bake for 15 minutes.
Meanwhile, to make the tahini dressing, simply combine all the ingredients in a bowl with 5tbsp cold water and a pinch each of salt and pepper and whisk until creamy. Serve the falafel drizzled with the tahini dressing, with a fresh salad and grilled flatbreads or pitta.
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