I recently tried making some baked falafel, using a brilliant recipe by Jessy Ellenburger at Instructables. Continuing my wild garlic fetish, which seems to be my theme of April, I decided to make a similar recipe, replacing the usual falafel herb ingredients of parsley and coriander with yep, you’ve guessed, wild garlic. Baking means that this is a healthy and super-easy falafel recipe.
I love a good sauce with my falafel and so whisked up an easy tahini sauce (see below) to go with them, along with the Israeli zhoug, an easy recipe for green chilli sauce shared with me by my friend Marie. To finish it off, I made a simple tomato salad sprinkled with finely shredded wild garlic. I added more wild garlic to the salad leaves that went in the pitta, for a real wild garlic extravaganza!
2 tins of chickpeas, drained
50g wild garlic, roughly chopped
1 small onion, finely chopped
2 tsp cumin
1 tsp coriander
½ tsp salt
Pitta breads, extra wild garlic, salad leaves, tomatoes and tahini sauce (see below) to serve
Heat the oven to 180°C. Whizz the chickpeas and wild garlic in a food processor until mixed but not blended to a paste.
Add the onion, spices and salt.
Form into small walnut-sized balls and flatten slightly.
Place on an oiled baking sheet and bake for 30 minutes, turning them over halfway through.
Meanwhile, make the tahini sauce by whisking together 4 tbsp of light tahini, 3 tbsp water and juice of a lemon, plus a crushed garlic clove and a pinch of salt.
You could also make some zhoug at this point – see my recipe for this here.
Serve the falafel stuffed in pitta with salad, drizzled with the tahini sauce and zhoug, alongside a tomato salad (see above.)