Baked falafel balls on tray

Baked falafel

  • Rating: 3 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
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
  • 2 small packs parsley, stalks only

Method

  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2019

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    Overall rating

    Rating: 3 out of 5.14 ratings

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