Baked falafel

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

  • Prep:20 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 263
  • fat 13g
  • saturates 2g
  • carbs 22g
  • sugars 2g
  • fibre 8g
  • protein 10g
  • salt 0.32g

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

  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). 

  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.