Preheat the oven to 200ºC (180ºC) /400ºF/gas 5. Place 1½ teaspoons each cumin and coriander seeds in a heavy based frying pan and dry fry a minute or 2, until lightly toasted and the aromas are beginning to be released. Tip into a pestle and mortar and grind to a powder.
Heat 1 tablespoon oil in the frying pan and fry the onion for about 5 minutes until softened. Add the crushed garlic clove and fry for further 1 minute. Remove from the heat
Place the can of drained chick peas, cooked onion, garlic, a handful of chopped parsley and the crushed seeds in a food processor. season with salt and pepper and add half of the beaten egg.
Process to form a smooth puree adding a little more egg if required to bind the mixture together.
Form the mixture into balls about the size of a walnut. Flatten slightly and place on a lightly oiled baking sheet.
Brush the tops lightly with a little more oil then bake for 15 to 20 minutes until piping hot.
To make the tahini sauce
Meanwhile, mix together the tahini, garlic, lemon juice and water to form a runny sauce and season with salt and pepper.
Serve the falafel with the tahini sauce drizzled over.
Notes
Cooks Tip:
I have used a little egg to bind the mixture together but you can use about 2 tablespoon of water instead although I find this makes them rather fragile.
Save any leftover egg and keep covered in the refrigerator for up to 3 days. Use to glaze pies. Alternatively, freeze for up to 1 month.
To get more colour bake on a heavy non stick baking sheet. You can carefully turn them over about half way through the cooking time to get more colour on the top. I use a palette knife for this.
Store
The falafel will keep uncooked in the fridge for up to 24 hours once cooked consume within 2 days.