Baked falafel with cucumber salad and tahini sauce

Ingredients

For 1 serving

• Dried chickpeas70 g
• Parsley15 g
• Cilantro8 g
• Onion30 g
• Garlic1 clove
• Cumin1 teaspoon
• Tahini15 g
• Lemon juice15 ml
• Cucumber120 g
• Tomatoes100 g
• Romaine lettuce50 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: sesame,

Method

1. The evening before, put the dried chickpeas in plenty of cold water (soaking time not included): for falafel they are only soaked, never cooked.
2. Preheat the oven to 200 °C (conventional) and line a tray with baking paper; drain the chickpeas and dry them well with a tea towel.
3. Pulse the chickpeas with the parsley, fresh coriander, onion, garlic, cumin and salt to a grainy mixture that holds together when squeezed, without blending it to a paste.
4. Shape 8 slightly flattened patties, put them on the tray, brush with the oil and bake at 200 °C for 25 minutes, turning halfway, until golden and crisp outside.
5. Meanwhile whisk the tahini with half the lemon juice, a pinch of salt and cold water added little by little, until pale and creamy.
6. Wash and tear the romaine lettuce, slice the cucumber into rounds and cut the tomatoes into wedges, dress them with the remaining lemon juice and a pinch of salt; serve with the falafel and tahini sauce.