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.‎