These falafels are great to make for a crowd. Just scale up the portions below and you’ve got ideal party food- people can make their own falafel burgers with the ciabatta, and top off with roasted vegetables, pomegranate seeds, parsley and tahini dip. In no time at all you’ve got a feast!
Kale & Lemon Falafel with Roasted Veggies, Tahini Sauce & Grilled Ciabatta
Serving suggestions: Toasted ciabatta, roasted mushrooms, peppers and red onions, heritage tomatoes, pomegranate seeds, lemon zest and parsley to garnish.
- For the Falafel
- 3 tbsp sunflower oil
- 1 onion, sliced
- 1 large garlic clove, chopped in half
- 800g chickpeas (2 tins), drained
- Salt & pepper
- 1 tsp cumin
- 1 large handful of fresh parsley chopped down small
- 1 large handful kale
- Juice of 1 lemon
- 20g plain flour
- For the Tahini dip
- 3 tbsp tahini
- Juice 2 Lemons
- Salt & pepper
Preheat the oven to 180°C and line one large oven tray with greaseproof paper.
In the Nutri Ninja bowl, pour in the oil, onion, garlic and chickpeas, and blend on the AUTO IQ-BOOST-NO- CHOP setting. Add in salt, pepper, cumin, the parsley and a large handful of kale, and finish with the lemon juice. Chop again- you may need to add some of the ingredients a little at a time so as not to overfill the bowl.
Spoon the falafel into a mixing bowl and start to shape into small balls- about the size of a ping pong ball. Place them on the oven tray as you go, and then drizzle over with a little more oil. Bake for around 20 minutes, turning halfway so they crisp on all sides.
For the tahini dip, pour all the ingredients into the Nutri Ninja cup and blend on Start-Stop until combined. Test for seasoning and then pour into small dishes for serving.
When the falafel is ready, pile onto large serving plates with the roasted vegetables, ciabatta and tahini dip.