2 ServingsYieldsPrep Time5 minsCook Time20 minsTotal Time25 minsCategoryLunchCuisineMiddle EasternCooking MethodBaking, BlendingDietGluten Free, Low Calorie, Low Fat
A simple recipe for baked falafel. These budget-friendly lunchtime falafel are delicious in a salad, in a wholegrain pitta or with rice. Ideally they'd be served alongside some humous and/or tzatziki.
40 g chopped onion
2 cloves garlic
15 g fresh parsley
400 g tin of chickpeas (240g drained weight)
1 tsp ground cumin
1 tsp ground coriander
1 pinch of cayenne pepper
¾ tsp salt
½ tsp bicarbonate of soda
2 tsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp plain or oat flour
Combine the onion, garlic and parsley in a food processor until finely chopped (or finely chop if you do not have a food processor) [Tmx: Speed 6]
Add the other ingredients (except the flour) and process (or mash with a potato masher if you do not have a food processor) [Tmx: Speed 4]
Stir in flour until well combined. [Tmx: Reverse Speed 2]
Mould into 8 patties with your hands and place on a lined baking sheet.
Bake in a preheated oven 180 degrees centigrade (fan-assisted) for 20 minutes.
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