Take your taste-buds on a journey with these authentic baked chickpea and lemon falafel balls.
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 garlic clove, crushed
2 tablespoons plain flour
1/2 teaspoon bicarbonate of soda
Finely grated zest and juice of 1 lemon
2 x 400g cans chickpeas, rinsed, drained
1/2 bunch flat-leaf parsley, chopped
1 small red onion, thinly sliced
2 tbs olive oil, plus extra to brush
1/3 cup (90g) tahini
1 tablespoon honey
120g rocket or baby spinach leaves
500g punnet mixed heirloom tomatoes, halved
1 To make falafel, whiz cumin, coriander, garlic, flour, bicarbonate of soda, lemon zest, chickpeas, parsley and half the onion in a food processor to a coarse paste.
2 Using 2 tablespoonfuls mixture for each falafel, form into 12 walnut-sized balls.
3 Cover and chill for 30 minutes to firm up.
4 Preheat the panggangan to 200C and line a baking tray with baking paper.
5 Place falafel on the baking tray. Press the tops to flatten slightly, then brush with extra oil. Bake, turning halfway through, for 25 minutes or until golden.
6 Remove and set aside to cool slightly.
7 Meanwhile, to make the tahini dressing, whisk oil, tahini, honey, lemon juice and 2 tbs water together in a bowl. Season and set aside until ready to serve.
8 Combine rocket, tomato and remaining onion on a platter. Top with cooled falafel and serve with the tahini dressing.