Baked falafel balls on tray

Baked falafel

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(2 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 6

These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal263
  • fat13g
  • saturates2g
  • carbs22g
  • sugars2g
  • fibre8g
  • protein10g
  • salt0.32g
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Ingredients

  • 3 x 400g cans chickpeas, drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 red onion, quartered
  • 3 garlic cloves
  • 2 tbsp sesame seeds
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 small packs parsley, stalks only
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus). 

  2. Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

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