Baked falafel tart
For 6 people
- 2 cups chickpea flour
- 2 cups soaked and drained fava beans
- 8 eggs
- 2 cups vegetable oil
- 2 quartered medium sized onions
- 4 cups parsley
- 2 tsp salt
- 2 cups powdered milk
- 1 tsp coriander
- 4 minced garlic cloves
- 1 tsp black pepper
- 2 tbsp baking powder
- 2 tsp chili red pepper
- 1 tsp cumin
- ½ cup sesame seeds
- To prepare the hummus dip:
- 1 cup canned chickpeas
- 3 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tbsp tahini
- ¼ cup water
- 2 tbsp olive oil
Preheat the oven to 180⁰C. Grease a tart pan with some vegetable oil.
In a food processor, pulse the chickpea flour and fava beans until you get a powdered texture.
Add the eggs, vegetable oil, onions, parsley, baking powder and milk. Pulse again until combined.
Add sesame seeds. Season the mixture with salt, black pepper, coriander, garlic, chili red pepper and cumin. Pulse again until combined.
Spread the mixture in the tart pan. Bake for 30 minutes until well done and crisp.
Meanwhile, prepare the hummus dip:
In the food processor, process the chickpeas, lemon juice, garlic cloves, tahini, water and olive oil until creamy.
Take the falafel tart crust out of the oven. Let it cool for 10 minutes at room temperature.
Spread the hummus over the falafel tart crust.
Top with sliced and chopped vegetables as desired then serve.
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