Baked falafel have a lower fat content compared to the traditionally deep-fried recipe. They are quick and easy to make and they freeze very well too. Ideal as a starter served with a spicy tomato sauce or with a salad.
INGREDIENTS FOR BAKED FALAFEL
Makes 6 baked falafel balls
- 120g dried chickpeas (or approx 250g if already soaked)
- 2 small onions finely chopped
- 1 clove of garlic also finely chopped (can be omitted)
- 3 tablespoons olive oil (light: not virgin)
- 2 teaspoons cumin seeds
- A scant ¼ teaspoon cinnamon
- 1 small handful fresh parsley (remove the thick stems)
- 1 handful fresh coriander (trim off the longest stems)
- Juice of 1 large lemon
- Rock or sea salt
- Black pepper
Soak chickpeas over night or for at least 4 hours. Drain.
Heat oven to 200°C or Gas Mark 6.
Pour half a tablespoon of the oil into a small pan and heat. When hot, add the cumin seeds and allow to sizzle for 30 seconds to toast and release the flavour. Add the onions and garlic and sauté for 5 minutes.
Depending on whether your blender has the blade at the top or bottom of the jug, this will decide whether the chickpeas go into the blender first or last. The chickpeas need to be furthest away from the blade, so put all the ingredients into the blender making sure this is so.
Begin blending: the ingredients nearest the blade will soon become finely chopped – whilst the chickpeas will be almost untouched. Stop the blender. With a spoon, stir the ingredients mixing the top down and push the mixture down. Blend again and, if necessary, repeat this process until all the ingredients have been chopped, with the bottom of the mixture paste like, and the top (the chickpeas) are still in small pieces. This is perfect!
Pour the mixture into a bowl and mix well, then using 2 spoons, shape the mixture into 6 balls and place onto a baking sheet. Cook for 15 minutes. Turn the balls over and cook for a further 15 minutes.
Enjoy these baked falafel hot – or cold.
Eat Well—Be Well 🙂
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