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Tempura spring onions with ibhisto

20 minutes

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Tart recipes

Baked falafel tart

40 minutes

Baked falafel tart

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 40 minutes

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

Method

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

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Tempura spring onions with ibhisto

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Baked falafel tart

Baked falafel tart

Ingredients

Method