Falafels are a vegans best friend plus so cheap and easy to make. Most recipes require you to soak the chickpeas and deep fat fry the falafels. I wanted to create an easier, healthy baked version using a tin of chickpeas.
- 1 tin chickpeas drained
- 3 cloves garlic chopped
- 1 medium onion chopped
- handful of fresh parsley or 2 tbsp of dried
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp pink/sea salt
- black pepper to taste
- 1/2 tsp chilli powder optional
- 3-4 tbsp lemon juice
- 3 tbsp plain flour I used wholemeal
- Preheat oven to 190oC/374oFTo your food processor add the chickpeas, spices, salt, pepper, parsley, flour, onion, garlic & lemon juice.Blend until all the ingredients are coarsely chopped. You may need to use a spatula to scrape off from the sides (see video).Line a baking tray with parchment paper and a little oil (helps the falafels to brown). Using a dessert spoon scoop out 2 spoonfuls and mould into a thick, small disc (see video). Place on the baking try and repeat. You should get 5-6 falafels.Spray/brush with a little oil and bake for 25-30 minutes until golden brown. Serve hot or cold. Great with houmous, plain yoghurt, sour cream or guacamole.
Tip: I don’t like my food too spicy but found adding a little chilli adds to the flavour. If you like spicy food add more chilli. Why not make into a larger burger patty, bake and have in a bun.