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Le Chaudron recipe
Falafels au four sauce tahini
Baked falafel with tahini sauce
⏱ 30 minServes 6Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)dried chickpeas, soaked 12 hours
1yellow onion, sliced
5 clovesgarlic, crushed
1large bunch flat-leaf parsley
1bunch of fresh cilantro
2 tspground cumin- 2 tspground coriander
100 ml (½ cup)lemon-tahini sauce
3 tbspextra-virgin olive oil
- 400 g (14 oz) dried chickpeas, soaked 12 hours
- 1 yellow onion, sliced
- 5 cloves garlic, crushed
- 1 large bunch flat-leaf parsley
- 1 bunch of fresh cilantro
- 2 tsp ground cumin
- 2 tsp ground coriander
- 100 ml (½ cup) lemon-tahini sauce
- 3 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the soaked chickpeas and dry them well in a clean towel.
- Put the chickpeas, sliced onion, crushed garlic, parsley and cilantro in a food processor.
- Pulse for 30 seconds to a coarse mixture.
- Add the ground cumin and coriander and mix well.
- Season with salt and pepper and shape into 3 cm (1¼ in) balls with a tablespoon.
- Space them out on a parchment-lined baking sheet and brush with olive oil.
- Bake at 200°C (400°F) convection for 20 minutes, turning halfway. Serve with the lemon-tahini sauce.
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