Make oven-baked falafel with Steven

Step 1/5

• 250 g dry chickpeas (soaked overnight and drained)
• 2 onions
• 1 clove garlic
• 40 g parsley
• 40 g mint
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tbsp lemon juice
• ½ tsp ground coriander
• ½ tsp chili powder
• ½ tsp baking soda
• pepper

• fine sieve
• cutting board
• knife
• food processor

Drain the chickpeas. Roughly chop onion and garlic, pluck parsley and mint leaves, and add to a food processor. Add salt, cumin, oregano, lemon juice, coriander, chilli powder, baking soda, and pepper, and blend until smooth.

Step 2/5

Add the chickpeas to the food processor and blend until the mixture starts to hold together slightly but is still relatively coarse in texture.

Step 3/5

• oven
• baking sheet
• parchment paper

Preheat the oven to 230°C/445°F. Form the mixture into approx. 2.5cm/1in-wide balls, add to a baking sheet, lined with parchment paper, and place in the fridge for approx. 30 minutes.

Step 4/5

• ¼ tsp salt
• ¼ tsp ground cumin
• ¼ tsp garlic powder
• 4 tbsp lemon juice
• 100 g tahini
• 100 ml water
• 500 g tomatoes
• 250 g cucumbers
• 10 g parsley
• 10 g mint
• 3 tbsp olive oil
• salt

• whisk
• bowl (small)
• bowl (large)

To make the tahini sauce, whisk salt, cumin, ground garlic, some of the lemon juice, tahini and water together. To make the salad, deseed and dice tomatoes, dice cucumber, finely chop herbs, and add to a bowl. Whisk together olive oil, remaining lemon juice, salt and pepper, add to the salad, and toss well.