Crispy Healthy Baked Falafel
This Crispy Healthy Baked Falafel is golden on the outside, tender on the inside, and packed with herbs and spices. A lighter take on the traditional fried version, these falafels are perfect for wraps, salads, or dipping.
Ingredients
Falafel
- 225 g dried chick peas
- ¾ cup parsley leaves roughly chopped
- 1 cup coriander/cilantro leaves roughly chopped
- 6 spring onions white and pale green parts only, sliced
- 4 cloves of garlic minced
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 teaspoon flour plain/all purpose OR chickpea flour
- 1 tablespoon olive oil
Baking
- ¼ cup extra virgin olive oil
- ¼ cup canola oil
Wrap (optional)
- pita bread flat bread
- scoop of msabbaha
- iceberg lettuce shredded
- cucumber sliced
- parsley
- cherry tomatoes diced
- red onion
Instructions
Soak chickpeas
- Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours.
Pre-heat oven
- With an oven rack in the middle position, preheat oven to 190 °C (170 °C fan-forced).
Blend chickpeas
- Drain chickpeas well. Place in food processor, add remaining falafel ingredients. Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are really well blended.
Shape falafel
- Scoop up heaped tablespoons and shape into discs place on a tray. Should make around 30. Refrigerate for 30 minutes.
Bake
- Coat your rimmed baking sheet with olive oil. That way, you get a fried effect in the oven, and you don’t have to brush the little falafels individually with olive oil. Bake for 25-30 mins, flipping halfway. Drain on paper towels. Repeat with remaining falafel.
Serve
- Serve fresh out of the fryer with sauce of choice. Make falafel wraps with lettuce, tomato, red onion, parsley and cucumber and msabbaha.
Tried this recipe?Let us know how it was!