I am slowing working my way through the Middle Eastern “classics” which appear on the pages of Ottolenghi’s Jerusalem. I have yet to even make a start on the delights on the pages of his latest book Plenty More. As a vegetarian for many years I am very familiar with Falafel and have eaten them all over the world. I have often made them at home from the packet mix but until now had not made them from scratch.
Today is the day and rather than just recreating Ottolenghi’s recipe I have put my own twist on it… adding extra herbs, preserved lemon and baking them as opposed to deep frying. All in all, I am very happy with how these turned out and would encourage you all to try these for yourself.
Herby Preserved Lemon Oven Baked Falafel
2015-02-08 10:49:31
Ingredients
- 250g dried chickpeas
- 1/2 medium red onion
- 1 garlic clove
- 2 tablespoons chopped flat leaf parsley
- 4 tablespoons chopped coriander
- 1 1/2 teaspoons chopped preserved lemon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons wholemeal plain flour
- 1/4 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 50g toasted sesame seeds for coating
Instructions
- Place the chickpeas in a large bowl and cover with cold filtered water at least twice their volume. Set aside to soak overnight.
- The next day drain the chickpeas thoroughly.
- Add the chickpeas to your food processor with the diced onion, crushed garlic, chopped preserved lemon, chopped parsley and coriander.
- Blitz gradually in your food processor using the pulse setting. You want the consistency to resemble fine breadcrumbs and not to be mushy or pasty.
- Once processed turn out into a bowl and add the spices, baking powder, salt and flour and mix well by hand.
- Cover the mixture and leave in the fridge for an hour or until ready to use.
- Pre-heat your oven to 180 degC.
- Line a baking tray with greased baking paper.
- Press 1-2 tbsp of the mixture into the palm of your hand and make a small ball, pressing together well to prevent them breaking apart.
- Roll lightly in the toasted sesame seeds and place on the baking tray.
- Using a pastry brush, lightly brush each ball with a small amount of olive oil.
- Bake for 30-40min or until crispy on the outside and hot and soft on the inside.
- Serve in a Pita with salad and baba ganoush, or as part of a salad.
- Makes 16-20 balls.
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