Everyone is loving turmeric right now and rightly so, it’s anti-inflammatory benefits are amazing and it adds a great kick of flavour to any dish. We think it works particularly well in these falafels, with the creamy combination of chickpeas and tahini.
Ingredients:
- 1 can of chickpeas rinsed or 2 cups dry chickpeas soaked overnight in warm water
- ¼ cup tahini
- ⅓ cup chopped onion
- 1 garlic clove
- 1.5 teaspoons cumin
- ½ teaspoon garlic powder
- 1 teaspoon turmeric
- 3 tablespoons parsley leaves
- ½ lemon, juiced
Method:
Preheat oven to 200 C.
Combine the falafel ingredients in food processor and pulse together until ingredients are broken up and well combined (should be about a minute depending on your food processor)
Line a baking tray with parchment paper and spray well to prevent sticking
Using your hands or spoon, scoop about 2 tablespoons of falafel dough and form into small patties and line across the tray.
Bake in the oven for 10 minutes then flip the falafels and cook for another 10 minutes.
Serve with tzatziki, pita bread and a salad or vegetables.
The falafels will store in the fridge for up to 5-7 days and are great as a quick snack.