Peter Vaughan created his famous falafels over 16 years ago and started selling them from a stall outside his restaurant (The Bistro) in Devizes long before 'street food' became so fashionable!
Not only are they tasty, delicious and nutritious, but they are baked, rather than fried, so none of the health concerns associated with deep fat frying - but they still taste good.
Chick peas are a great ingredient - good for your heart-health and good for your purse at the same time. Tahini is made from sesame seeds, whch are a rich source of calcium and contain vitamin E.
Makes 16 - 20 small falafels Preparation: 15 mins Cooking time: 20 minutes
1 tablespoon oil
1 red onion finely chopped
1 teaspoon ground coriander, cumin and turmeric
225g cooked chickpeas
100g fresh bread crumbs
1 tablespoon tahini
1 tablespoon tomato puree
1 egg beaten
- Preheat oven to 170C/150Fan/Gas Mark 4
- Heat oil in saucepan and saute onions with salt and spices for approximately 2- 3 minutes.
- Whizz the chickpeas in a food processor or mash with a fork or potato masher. Mix with a bowl mix chickpeas, breadcrumbs, tahini, tomato puree.
- Add cooked onions and mix everything together well into a soft but firm paste.
- Use your hands to mould the mixture into little patties or balls and put on to an oiled baking tray.
- Bake in the oven for 15 - 20 mins.
- Serve warm topped with chilli jam/sauce.