Baked chickpea and lemon falafel with tahini dressing

Step 1

To make falafel, whiz cumin, coriander, garlic, flour, bicarbonate of soda, lemon zest, chickpeas, parsley and half the onion in a food processor to a coarse paste.

Step 2

Using 2 tablespoonfuls mixture for each falafel, form into 12 walnut-sized balls.

Step 3

Cover and chill for 30 minutes to firm up.

Step 4

Preheat the oven to 200C and line a baking tray with baking paper.

Step 5

Place falafel on the baking tray. Press the tops to flatten slightly, then brush with extra oil. Bake, turning halfway through, for 25 minutes or until golden.

Step 6

Remove and set aside to cool slightly.

Step 7

Meanwhile, to make the tahini dressing, whisk oil, tahini, honey, lemon juice and 2 tbs water together in a bowl. Season and set aside until ready to serve.

Step 8

Combine rocket, tomato and remaining onion on a platter. Top with cooled falafel and serve with the tahini dressing.