I always had a weakness for crispy Falafels but traditionally they are deep fried. So I developed this sesame coated falafels to be oven cooked and the sesame seeds add a bit more crunch while the centre remains moist and soft. These are perfect for the next day for lunch or supper, as part of a salad or in a wrap with different toppings…. The beauty of these are they are quick to make, light on the tummy and of course they are tasty!!! If you have never tried Falafels before, get cooking! I started munching on these years ago and I haven’t stopped.
- 1 can of chickpeas
- 1 garlic clove, peeled
- 1 tbsp Cumin
- 1 tsp Cayenne pepper
- 4 tbsp plain flour
- 1 onion, peeled and chopped
- 1 egg
- 6 tbsp sesame seeds
Preparation the night before
- Preheat oven to 180 degrees for at least 20 mins.
- Meanwhile, drain and wash the chickpeas and pat dry.
- Add to food processor with onion, garlic and spices, mix to a rough mixture instead of a paste. This gives the falafel more texture.
- Turn mixture into bowl, beat egg and mix through and season.
- Add flour and shape into balls approx the size of an egg.
- Sprinkle sesame seeds onto a flat surface and coats the falafels in these.
- Line a baking tray with grease proof paper and place on falafels. Drizzle over olive oil.
- Bake for 30 mins until golden.
I served these Sesame coated falafels as part of a salad. I placed them over a bed of rocket leaves and drizzled over a sauce combination of 5 tbsp of sweet chilli sauce and 1 tbsp of creme fraiche. These falafels can be served hot or cold and can be kept up the 3 days in the fridge.