Tasty Chickpea Falafels

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falafel 1

falafel 2

falafel 3

falafel 4

If you’re aiming to eat less meat these days, think falafel! They’re healthy, filling and full of protein and fibre. This is my baked version which is crisp on the outside and soft on the inside. Serve with a parsley salad or rolled into pita bread for an oh-so-delicious meal.

Makes 9

Falafel
400g can chickpeas, drained and rinsed
¼ cup minced onion
¼ cup chopped fresh parsley
¼ cup chopped fresh coriander or 1 tablespoon ground coriander
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
Juice of ½ lemon
¾ to 1 cup plain flour

Yoghurt sauce
¼ cup greek yoghurt
½ teaspoon tahini
Juice of ½ lemon
cumin
garlic salt

What to do

Preheat oven to 210°C.

Process the falafel ingredients in a small food processor, except for the flour, until finely chopped and well combined. Then depending on how large your lemon was, if the mixture is too wet add the flour gradually until the mixture is firm enough to roll into balls. Roll 1 tablespoon portions of the falafel mixture into small balls and flatten into patties.

Drizzle with oil and bake for 10 minutes, then flip. Bake for an additional 10 minutes, until falafel balls are crisp and browned. Alternatively you can pan fry them for 5 minutes on each side in vegetable oil, until browned all over.

Serve the falafel on pita bread, with chopped parsley, tomato, onion, cucumber and yoghurt sauce.

falafel 5

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