Baked falafel with tahini

Method

Drain the soaked chickpeas and pulse in a food processor with garlic, parsley, cumin, coriander, salt and pepper until the mixture resembles coarse breadcrumbs. Add the flour and pulse again until just combined, then form into 12 golf ball-sized portions and flatten slightly. Arrange on a baking tray lined with greaseproof paper and lightly spray with olive oil. Bake at 200°C for 25–30 minutes until golden and crispy. Meanwhile, whisk together tahini, water, lemon juice and a pinch of salt to create a smooth sauce. Serve the warm falafel drizzled with tahini sauce.