For the Falafel
For the Tahini Sauce
For the Flat Bread
- Heat a tablespoon of oil in a small pan. Fry the onion over a medium heat for 3-4 minutes until softened. Add the garlic and fry for a further two minutes and remove from the heat.
- Drain and rinse the chickpeas. If you have a food processor put them all in alternatively transfer to a mixing bowl. Add the sautéed onion and garlic and blitz together OR crush together with a potato masher until the mixture is broken down.
- Add the cumin, mixed herbs and lemon zest and whizz for a few second to combine. If you are doing this by hand make sure the herbs are finely chopped. Now is the time to taste and season with salt and pepper because next you will be adding the egg and mix together.
- Preheat the oven to 200C/400F/Gas 6. Using a tablespoon to measure out the mixture form into patties and place on a non-stick baking tray. Rest in the fridge for 20-30 minutes, this helps them hold together better.
- Remove the falafel from the fridge, drizzle with the remaining oil and bake for 25 minutes, or until crisp and golden-brown. Turn occasionally to ensure even cooking.
Method for the Flat Bread
- Turn out the dough onto a floured surface and bring it together kneading for a couple of minutes. IT makes quite a solid robust dough.
- Separate the dough into about 14 equal pieces - put all of them under a towel so they don’t dry out as you work with them.
- Roll each piece into a ball in your hands, then roll out each ball to form a 5mm thick round or oval. Brush one side with a little olive oil
- Cook oil-side down on a hot griddle pan, barbeque or dry frying pan for 1 minute, Brush the top with oil and turn over for another minute.
Method for the Tahini Sauce
- Put all the ingredients in a jar, close the lid tight and shake.
- Check the consistency of the sauce and give it a taste add anything that you may want, salt, lemon, garlic up to you. If you want it a little looser then just add more water