This Quick Baked Falafel is full of protein and fiber and is so delicious.
What is a Falafel?
It’s a traditional middle eastern dish, made with chickpeas, herbs, and spices, which is normally shaped into balls and fried. But in this recipe, we are going to bake them! Because we are trying to be healthy here…remember!
You can serve this Quick Baked Falafel in a couple of different ways:
Inside a warm pitta bread with Hummus, sliced vegetables like tomato, cucumber, and mixed leaves.
Another option is on a sandwich: 2 slices of brown bread, Half an avocado 1 small sliced tomato, and 3 falafels.
Before we start, the most important thing about this recipe is to think ahead! We are using uncooked chickpeas, which need to be soaked overnight in cold water!
This recipe makes about 16 Falafels.
There are approximately 100 calories per Falafel.
300g of soaked chickpeas, rinsed and dried
2 medium-sized red onions peeled and roughly diced
4 garlic cloves crushed
Half a bunch of coriander or 50g roughly diced
Roughly diced Half a bunch of parsley or 50g
2 teaspoon of ground cumin
2 teaspoon of dried coriander
1 teaspoon of cayenne pepper
1/2 teaspoon of baking powder
1 1/2 teaspoon of salt
Olive oil to drizzle before we bake.
1.Preheat oven to 200c. Line a baking tray with parchment paper (NOT greaseproof paper, otherwise the falafel will stick to it! Just generally never use greaseproof paper for baking!)
2. In a food processor, add all the falafel ingredients and pulse until well combined, but not pureed.
3. Shape your falafels, it should make about 16 thick balls. (Be careful not to pack them too tight, or the falafel will be dense.)
4. Place the falafels onto the baking tray, and drizzle some olive oil generously, it’s important that you are not shy with the oil, we want them crispy! They will still be healthier than the classically deep-fried ones!
5. Bake in the oven for about 30 minutes, flipping them halfway through.