I love falafels, but as I’ve been on a diet for about a hundred million years, I’m not keen on deep frying them. So I came up with a baked version – now I can eat falafels everyday for the rest of my life. Thank god for that. You’ll need some sort of food processor or hand blender for this recipe, I wouldn’t try mashing them by hand – life’s too short.
Makes approx 14 falafels / Hands on time 20 mins / Total time 40 mins / V Vn Df ❄🌶
You’ll need: Food processor or hand blender
2 cans of chickpeas, I use Napolina as they’re nice a juicy
2 garlic cloves, peeled, crushed or grated
¼ tsp mild chilli powder
½ tsp sea salt flakes
½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Large handful fresh coriander, roughly chopped (including stalks)
2 tbs wholemeal/plain flour
3 tbs water
1. Preheat the oven to 180°C/160°C fan/ 350°F/gas mark 4. Line a large baking tray with baking paper, put to one side.
2. Drain and rinse the chickpea’s and place in a bowl with all of the ingredients. Mix well and season with a good crack of pepper
3. Blend the mixture with a hand blender – be careful not to over-blend, you want your falafel to have a bit of texture. Roughly scoop up a tbs of the mixture and with your hands roll into a ball. Place on a baking tray and repeat until you have no mixture left.
4. Bake in the oven for 20 mins. Serve immediately squashed into wraps or served with a salad. If saving for later, cool fully on the baking trays before transferring to an airtight container and store in the fridge for up to 4 days.
(I realise my image shows the falafels being dusted in flour but it’s really not necessary)
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian. Vn – Vegan Df – Dairy free 🌶– Mild