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An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

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Baked Falafel Bowl with Beetroot Chutney and Tahini Coleslaw

(courtesy of @lelittlegourmand)

Preparation time: 1 hour

Baked Falafel Bowl with Beetroot Chutney and Tahini Coleslaw

INGREDIENTS

For the Falafel

  • 4 cups chickpeas
  • 1 onion or 1 large
  • 3 garlic cloves
  • 1.5 tbsp falafel mix
  • 2 ounces parsley leaves
  • 2 ounces coriander leaves
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • water optional as needed
  • chickpea flour optional as needed

For The Beetroot Chutney and Caramelized Onions

For The Lemon Tahini Coleslaw

  • 1/2 purple cabbage
  • 1/2 white cabbage
  • 2 tbsp Lemon Tahini
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tbsp vinegar

For The Pickled Cucumbers

  • 1 cucumber, sliced and then quartered
  • 2 tbsp vinegar
  • 1 tsp sugar
  • 1 tsp chilli flakes
  • 1 tsp salt

For The spicy grilled peppers and tomatoes

  • 1 red pepper
  • 1 tomato
  • 1 tsp chilli flakes
  • 1 tsp tabasco
  • 1 tbsp veg oil

METHOD

For the Falafel
  1. Soak the dried chickpeas overnight (or at least 8 hours then drain and rinse well)
  2. Roughly chop the onion, garlic, parsley and coriander and mix.
  3. Add the mix to a food processor/blender and blitz to crumbs.
  4. Pour the mixture into a bowl and add the falafel spice mix and salt and mix with spoon.
  5. When you’re ready to bake, add the baking powder and mix.
  6. Shape the falafel patties (or small or large balls).
  7. Arrange them on a greased or paper-lines baking pan.
  8. Lightly brush or spray with oil
  9. Bake in the oven at 240ºC for 15-20 minutes.
For the Beetroot Chutney and Caramelized Onions
  1. In a pan add veg oil, throw in your onions, once they soften and begin to brown add in the beetroot chutney and let them caramelise together
For The Lemon Tahini Coleslaw
  1. Mix all ingredients and store in the fridge until it’s time to serve.
For the Pickled Cucumbers
  1. Mix all ingredients and store in the fridge until it’s time to serve.
For the Spicy Grilled Peppers and Tomatoes
  1. Grill your pepper and tomato in the oven at 220ºC, once it begins to char, once charred throw into a pan with oil and season until soft.
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