Vegan Herbed Falafel with Slaw and Tahini
Ingredients
Falafel
- 1 can chickpeas (400g)
- 1 white onion
- 20g fresh parsley
- 20g fresh coriander
- 1 garlic clove
- 2 tsp cumin
- 1 tsp chilli flakes
- 1 lemon
- Loads of salt and pepper
- 3 tbsp plain or spelt flour
- 1 tsp baking powder
Cabbage slaw
- 1/4 head red cabbage
- Juice of 1 lemon
- Pinch of salt
- 1 tsp agave
- 1 tbsp apple cider vinegar
Tahini sauce
- 2 tbsp tahini
- 4 tbsp boiling water
- Juice of 1 lemon
- Pinch of salt
Preparation
Falafel
Blend the falafel ingredients in a food processor until well combined but still coarse.
Form the mixture into small patties or balls.
Refrigerate the falafel for 20 minutes to set.
Fry the falafel in oil until golden brown, or bake at 180°C for 20 minutes with a drizzle of olive oil.
Slaw and sauce
Mix the cabbage slaw ingredients together and let sit to soften.
Whisk the tahini sauce ingredients until smooth and creamy.
Serving
Serve the falafel on a flatbread or pitta with lettuce, tomato, and some chilli oil, accompanied by the cabbage slaw and tahini sauce.
