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
- Pre heat your oven to 200oC
- Blend all the ingredient for the falafel in a food processor until chunky
- Form 6 balls and flatten slightly
- Place on a tray lined with baking parchment sprayed with oil and spray the tops with oil too
- Bake for 10 minutes, turn the falafel over and bake for another 10 minutes
- Serve with harissa mixed into yoghurt, grated carrot sprinkled with shredded mint, and pita bread