This is one of our favourites!! They are made in forms of medallions, instead of the regular little balls, in order to ensure they will be cooked evenly in the oven. Much less fat content than the traditional deep fried version, so you can enjoy this wonderful treat with less guilt, and surprisingly, just as good!!
1 regular tin of chickpea (something like 400g/14oz?) well drained
1 small onion
1 clove of garlic
1/4 cup of chickpea flour
1/3 cup of bread crumbs
dash of ground coriander
dash of dill weed
(optional) 1 tbsp sesame seed
salt & pepper
Mush up the drained chickpea from the tin, onion and garlic in a blender.
Add the chickpea flour, bread crumbs and egg and blend further to make a slightly lumpy thick paste.
To controll the texture, if it is too moist/soft to handle add a little more chickpea flour or breadcrumbs, if it is too dry/solid add a little water.
Add coriander, dill weed, sesame seed, s & p and give another run on the blender to mix everything well.
With this mixture form little medallions with the size about 6cm/2 1/2in. diameter and 1cm/a little less than half inch thickness. There will be about 8 or 9.
Place on a greased non-stick baking sheet, put it in the fridge and let them chill for an hour or two.
Preheat the oven at 200C/400C.
Take out the falafels, brush well each side of the falafel with olive oil, and bake it for circa 10 minutes.
Turn over the falafel, and bake for another 10minutes or until both sides are golden brown.
The perfect accompaniment is tzaziki, the mediterranean cucumber/yogurt sauce. We also like them with a roasted bell pepper sauce. You can enjoy with a side of Tabouli, or makes great sandwich with flatbreads!(serve it with generous slices of tomatoes, cucumber and chopped lettuce!)