Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
Baked falafel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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.
