Baked falafel

I absolutely love falafel, but usually they are deep fried so I have come up with a baked version that is extra tasty too! Chickpeas (the main ingredient) are a great source of lean protein, manganese and folic acid.

(Serves 2)

For the falafel:

  • 110g (drained) Chickpeas
  • 1tbsp. Lemon juice
  • ¼ tsp. Cumin
  • ½ tsp. Ground coriander
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. Paprika
  • ½ tsp. Turmeric
  • ½ tsp. Baking soda
  • 2 Garlic cloves crushed
  • 1tbsp. oats
  • Handful of Parsley
  • 2tbsp. worth of cooked Spinach – all the water squeezed out
  • Salt and pepper

To serve with:

  • Natural yoghurt
  • Harissa
  • Grated Carrot
  • Mint
  • Wholemeal pita bread                                                                                                                                
  1. Pre heat your oven to 200oC
  2. Blend all the ingredient for the falafel in a food processor until chunky

Falafel (2)

  1. Form 6 balls and flatten slightly

Falafel (3)

  1. Place on a tray lined with baking parchment sprayed with oil and spray the tops with oil too
  2. Bake for 10 minutes, turn the falafel over and bake for another 10 minutes
  3. Serve with harissa mixed into yoghurt, grated carrot sprinkled with shredded mint, and pita bread

Falafel (1)


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