Thanks for stopping by. This is a blog about a man and his family Living, Eating and Growing in London's East End.

Baked Falafel (With Lemon Tahini Dressing)

Baked Falafel (With Lemon Tahini Dressing)


In our continued mission to provide Little Boy Green with an enjoyable and varied diet, I am pleased to report that he enjoyed these little patties. Without any intention on our part of deceiving him, he thought that they were cookies and, I believe, was not unpleasantly surprised when he realised that they were to a cookie what a carrot is to an orange lolly. 

The falafel are very easy to prepare, nutritious, easy to store (can be cooked and then frozen) and can be enjoyed on-the-go. Mrs Green and I enjoyed ours stuffed in a wholewheat pita with mint, sliced cabbage and tomato, pickled peppers and gherkins and a generous drizzle of lemon tahini dressing. They could easily be served as a starter or a side on their own with a drizzle of the dressing. We are keen to try them as a burger substitute by making them larger and baking for longer, perhaps thrown on a bbq to reheat on a hot and sunny day?

Baking the falafel makes an equally delicious alternative to frying, and, really, any significant difference is lost once it is served in a sandwich. The main difference of course is in the cooking process-  because no frying is involved, it is much less of a hassle to make falafel, the house doesn’t smell like a chippy’s and it saves us from wondering what to do with the cooking oil once we are done (it doesn’t belong down the sink). Most of all, it is a nutritious and versatile all-family dish.

Falafel (approx. 18 small patties)

Ingredients: (serves 4 adults)

  • 2 X 400g cans of chickpeas
  • Small bunch of parsley, approx. 40g
  • 1 tbsp cumin
  • 4 tbsp rolled oats
  • Juice of 1 lemon
  • 1/4 of an onion
  • 2 large garlic cloves
  • A pinch of salt
  • 2 tbsp sesame seeds

Method: (see video below)

  • In the video I chopped the garlic, onion and parsley by hand (Baby Green was asleep in the kitchen), placed in a large mixing bowl along with the rest of the ingredients and used a potato masher to blend and crush the ingredients. This process took about 5 min. 
  • Alternatively, you could use a food processor. Roughly chop the parsley and onion and place in a food process with the S blade along with the cumin, garlic and salt and pulse into a a medium-coarse mixture - not a smooth paste. Drain and add the chickpeas, lemon juice and oats and pulse to combine and to break down the chickpeas, enough to create a coarse mixture (remember, not a paste).
  • Place mixture in the refrigerator for at least 30 min. This will allow the flavours to marry up and enhance and lets the oats soak up any moisture for a firmer mixture.
  • Spread the sesame seeds on a small plate, shape the mixture into small falafel patties (about a thumb's length in circumference) and coat in the sesame seeds.
  • Place the patties onto an oiled baking tray, or use non-stick baking paper and bake in a preheated oven at 200C for 35-45 minutes (depending on how much crunch you are after).

Lemon Tahini Dressing


  • 4 tbsp (2 heaped tbsp) dark tahini paste
  • Juice of 1 lemon
  • 50 ml water 
  • Salt to taste


Whisk all ingredients together in a bowl or use a mini food processor. The sauce can thicken if not used immediately. If so, simply add a splash of water and whisk again.






Frozen Banana-Based Dessert

Frozen Banana-Based Dessert

Stay Cool and Carry On

Stay Cool and Carry On