Baked falafel tart

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

Ingredients

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