Oven-Baked Falafel Mezze Recipe
Life on the streets of Tel Aviv might seem far away but the flavours of the Middle East needn’t be. All you need is a can of chickpeas and a powerful blender.
You’ll blitz, blend then bake falafel balls before serving them with bulgur and a fresh mint, cucumber and feta salad. A perfect al fresco staycation-supper.
Take your friends on a flavourful escape by sharing these delicious falafels with them!
1 red onion
75g bulgur wheat
1 garlic clove
1 tsp ground cumin
80g natural yoghurt
1 can of chickpeas
2 wholemeal pittas
100g feta cheese
10g sesame seeds
Peel and roughly chop 2/3 of the red onion[s], then slice the rest (as finely as you can!)
Peel and roughly chop the garlic
Drain and rinse the chickpeas
Roughly chop the parsley and cut the lemon[s] into 4 wedges
Add half the chopped parsley (save the rest for later!) with half the sesame seeds, 1 tsp flour and 1/2 tsp salt
Pulse until everything is blitzed but not smooth – this is your falafel mix
Line a baking tray with baking paper, drizzle with olive oil and sprinkle with the remaining sesame seeds.
Shape the falafel mix into 10 falafel balls.
Add the falafel balls to the baking tray and press them gently into the sesame seeds.
Drizzle generously with olive oil and put the tray in the oven for 20-25 min or until golden brown.
Once boiling, cook for 10-15 min or until tender with a slight bite, then drain and return to the pot
Combine the tahini with the natural yoghurt and the juice of 1 lemon wedge – this is your tahini yoghurt
Top tip! Add everything to the yoghurt pot to save on washing up!
Strip the mint leaves from their stems and chop them finely, discard the stems.
Chop the feta into small bite-sized pieces .
Combine the chopped cucumber, sliced red onion, chopped feta and half the chopped mint with 1 tbsp [2 tbsp] olive oil in a large bowl – this is your cucumber salad.
Step 8: Serve the falafel with the herby bulgur, cucumber salad and crunchy pitta to the side.
Dollop with the tahini yoghurt