Name: Crispy Sesame Roasted Falafel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tin chickpeas (drained); ⅓ red onion (chopped); ½ tsp ground cumin (heaped); ½ tsp ground coriander; 2 cloves garlic (crushed); 1 large red chilli (deseeded and chopped); 4 dried apricots (chopped); 1 lemon (zest only); 1 handful fresh coriander (chopped); 1 handful fresh flat leaf parsley (chopped); 1 tsp tahini; 1 tsp Maldon salt; 3 tbsp sesame seeds

Crispy Sesame Roasted Falafel

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Everyone likes a falafel but some are better than others. I found this recipe on a friend's website, Chickpeas and Charcoal, which has now been taken down. Kelly has always been a master of some excellent recipes and has been very prominent on the BBQ scene. She took a bold move and turned Vegan and has carried on publishing some great recipes.

Traditionally the falafel are deep fried to give them the crispy outer. Here they are rolled in sesame seeds and then baked on the Big Green Egg. If you wanted them even crispier you could toast the sesame seeds before you roll the falafel in them.

Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 falafel

Course: Appetizer

Cuisine: Middle Eastern

Ingredients Equipment Method Notes

Ingredients

1 tin chickpeas drained
⅓ red onion chopped
½ tsp ground cumin heaped
½ tsp ground coriander
2 cloves garlic crushed
1 large red chilli deseeded and chopped
4 dried apricots chopped
1 lemon zest only
1 handful fresh coriander chopped
1 handful fresh flat leaf parsley chopped
1 tsp tahini
1 tsp Maldon salt
3 tbsp sesame seeds

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Put all the ingredients into your food processor or Thermomix with the exception of the sesame seeds.
Blend them together, I like to leave my mix slightly coarse.
Take the mixture and shape into a ball and then squash down. Quarter this and then cut each quarter into 3 pieces.
Roll each of the 12 pieces into a ball and then roll on the sesame seeds on a plate.
Set up your Egg to 200°C in and indirect setup with the stainless grid on top of the ConvEGGtor (feet up) and the baking stone on top of both.
Give your surfaces time to heat up.
Now bake your falafel for 20 minutes.
Once baked take them out and allow them to cool, they will firm up as they cool

Notes

I use a tahini from a local asian shop. I find the Cypressa brand tahini in most supermarkets far too bitter. The one I use is much runnier.

I like these with my smoked aubergine and tahini dip.

Don't worry about some of the sesame seeds falling on your ConvEGGtor and burning, they will add a little extra smokey flavour.