Tahini Slaw with Pickled Onions and Falafel Recipe

Recipe by Beckbitesback tahini-slaw-with-falafel.jpeg


For the pickled onions
½ finely sliced red onion
1 tbsp red bean chilli oil
1 tbsp vinegar
Juice of ½ lemon
1 tbsp honey
½ tsp mustard
Salt and pepper to taste

For the slaw
3 tbsp tahini
1 tsp mustard
2 tbsp vinegar
3 tbsp soy sauce
½ hispi cabbage
Salt and pepper to taste

For the chickpea fritters
400g chickpeas
1 small handful spinach
2 roasted carrots
½ heaped tsp ground cumin
¼ tsp ground coriander
½ tsp garlic granules
½ lemon
1 tbsp vinegar
2 heaped tbsp flour

To top
Spring onions
Toasted sesame seeds


Step 1: Preheat your oven to 190°C
Step 2: Finely slice your carrots into small rings and add them to a baking tray with 1 tbsp honey and 1 tbsp oil, and season well, then roast for 15 minutes until slightly softened
Step 3: Finely slice your red onion, and add this to a bowl with the rest of the pickled onion ingredients and leave to sit whilst you cook your falafel
Step 4: Prep your cabbage slaw by finely slicing your cabbage and adding that to a bowl with the rest of the dressing ingredients and massage until everything is well combined
Step 5: Once your carrots are cooked, add the chickpea fritter ingredients to a blender and blend until smooth- be careful not to overblend, as that will create hummus
Step 6: Season to taste, then shape the mixture into 6 balls/patties, coat in flour, and fry on each side for 2-3 minutes until browned
Step 7: Serve by plating up the cabbage slaw, then topping it with 1 tbsp pickled onions, 2-3 falafel, and more pickled onion, and finally, add the toasted sesame seeds, coriander, and chopped spring onions