Herby Falafel with Tahini and Pickled Veg

• 480 gdrained chickpeas (from two 400 g tins), rinsed
• 3 tbspplain flour
• 3garlic cloves, roughly chopped
• 2 tspground cumin
• 3 tbspolive oil
• 1 tspground coriander
• 30 gfresh flat-leaf parsley, roughly torn
• 20 gfresh coriander, roughly torn
• 1 tspbaking powder
• 250 gred cabbage, finely shredded
• 3 tbspred wine vinegar
• 1 tspcaster sugar
• 1garlic clove, finely grated
• 4 tbspcold water
• 4 tbsptahini
• 30 mllemon juice
• ½ tspchilli flakes
• Fine salt, to taste
• 4pitta breads, about 60 g each, optional (optional)
• 1cucumber, about 300 g, thinly sliced, optional (optional)
• 10 gparsley leaves, torn, optional (optional)
• 1lemon, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan with a bare metal baking tray inside. Prepare the falafel while it heats.
2. 2Combine the shredded red cabbage with the red wine vinegar, caster sugar and a good pinch of salt. Scrunch it with your hands for 30 seconds; bruising the cabbage helps it take the pickle; then set aside. It will turn vivid magenta in 15 minutes.
3. 3Pat the drained chickpeas thoroughly dry with kitchen paper.
4. 4Tip the chickpeas, garlic, cumin, ground coriander, parsley, fresh coriander, flour and baking powder into a food processor. The cumin and ground coriander go in raw here, but they'll toast and turn fragrant in the oven's dry heat. Season generously with salt and pepper.
5. 5Pulse 10–12 times until the mixture is coarse and just coming together; stop before it turns to paste. You want visible flecks of herb and chickpea; that texture is what stops the falafel going gummy. Pinch a little between your fingers; it should hold its shape without feeling smooth or sticky.
6. 6Shape the mixture into 16 small patties. Carefully remove the hot tray and brush with 2 tbsp olive oil. Set the patties on it, leaving gaps, then brush their tops with the remaining tablespoon of oil.
7. 7Bake for 25–30 minutes, turning carefully halfway, until golden and firm with a crisp crust.
8. 8Meanwhile, make the tahini sauce. Whisk the tahini with the lemon juice, grated garlic and cold water. It will seize into a thick paste before it loosens; keep going, the water brings it back to a pourable, ribbon-like sauce. The raw garlic is sharp here, so use it sparingly and let the lemon juice mellow it for a minute before tasting. Season with salt, taste again, and loosen with another splash of water if needed.
9. 9If using the optional pittas, warm them for the final 3 minutes of baking.
10. 10Serve four falafel per person with the pickled cabbage and tahini sauce, finished with the chilli flakes. Add any optional cucumber, warm pitta, torn parsley and lemon wedges. For batch cooking, cool extra falafel within 2 hours, freeze separately, then thaw in the fridge and reheat until piping hot. Keep the cabbage and sauce chilled and serve fresh alongside.

Per serving

kcal

398

protein

13.6g

fibre

11.2g

carbs

36.8g

fat

21g