Baked falafel tart

Baked falafel tart

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  • 8 to 10
  • Easy
  • Dairy free Meat-free wheat and gluten free
  • 20 minutes, plus overnight soaking time
  • 40 minutes
  • Haute Cabrière Chardonnay Pinot Noir

“I remember the first time I tried falafel. I had just moved to Pretoria, ready to take on the world of science and, as a natural explorer, one of my first experiments was trying a falafel. The explosion of fresh herbs and warm spices on my palate changed my life forever.” – Zandile Finxa


  • 200 g dried chickpeas, soaked overnight
  • 2 garlic cloves, peeled
  • 100 g spring onions, chopped
  • 30 g coriander, chopped
  • 30 g parsley, chopped
  • 2 t ground cumin
  • 1 t ground coriander
  • 1 lemon, juiced
  • sea salt and freshly ground black pepper, to taste
  • 2 large free-range eggs
  • For the salad:
  • 100 g watercress
  • 20 g mint
  • 50 g pomegranate rubies
  • 1 T sumac
  • 1 red onion, thinly sliced
  • 100 g green olives, pitted
  • 2 T tahini, plus extra for drizzling

Cooking Instructions

1. Preheat the oven to 190°C and grease a 26–28 cm pie dish. Place all the ingredients, except the eggs, into a food processor, then pulse to form fine crumbs that come together into a ball when moulded. Add the eggs and pulse to form a dough, without overworking. If necessary, add 3–4 T water.

2. Spoon the dough into the greased dish and gently flatten to create
an even surface. Bake for 35–40 minutes,
or until deep golden brown.

3. To make the salad, combine all the ingredients in a bowl, then place on top of the tart to serve. Add thinly sliced pickles, if you like. Serve with the tart, drizzled with tahini.

Find more savoury tart recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi


Zandile Finxa Recipe by: Zandile Finxa
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Zandile Finxa is a Food XX Women In Food Award Winner 2022, product developer, and chef who's committed to the #sorghumagenda. Follow them on Instagram @queen_finxa for plant-based show-stoppers!

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