Baked Falafel Quiche is on the menu and you can’t go wrong with it! Traditionally, it is fried but here’s a modern twist to the authentic falafel recipe, a healthier option. The presentation of this dish is delightful, golden brown and so pretty for any occasion. This recipe is packed with fresh herbs and spices and is bursting with flavour. Stuff it into a pita wrap with all the salad ingredients but check out how I serve mine and remember tahini sauce and pickles are key ingredients here!
Cover and soak the dried chickpeas overnight or for at least 8-12 hours with plenty of water. Then drain and rinse.
Preheat oven to 180°.
Add the onion, garlic, parsley, coriander, mint, and potatoes to a food processor and pulse a little. Add the rinsed chickpeas and continue to pulse until the final mixture resembles coarse sand but also glues together well.
Line and generously grease the base and sides of a 22 cm spring-form tin with 2 tablespoons of olive oil. Transfer the mixture to a bowl. Add the spices and season well with salt. Add the baking powder and soda water, and stir together until it’s fully combined. Transfer the mixture to the greased pan and spread evenly. Drizzle the top with the remaining 2 tablespoons of olive oil.
Bake in the preheated oven for 25-30 minutes or until golden in colour.
To make the tahini sauce, Place tahini, lemon juice, and crushed garlic into a bowl. Whisk while adding 1 tablespoon of water at a time until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping. You may add more or less water than what’s specified above. Season with salt.
Slice the Falafel quiche and top it with prepared salad and pickles. Drizzle with tahini sauce.