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Baked falafels

Falafels are even more healthy if they are baked not fried. For these baked falafels I used tinned chickpeas, which are pre-cooked. If you want them to be crunchy, follow the tradition method (seeauthentic falafel recipe) and bake them instead (also, shape them into patties rather than balls). Serve the falafels in flatbread with salad and sauces, condiments of your choice (such ashummus).
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small onion finely chopped
  • 1 tin chickpeas
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped parsley leaves
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp chickpea flour
  • 1 tsp baking powder
  • Oil spray

Method
 

  1. Rinse and drain the chickpeas. Finely chop the onion.
  2. Put all ingredients (except chickpea flour and baking powder) in large bowl and mix well.
  3. Put half of the mixture into a food processor. Pulse, until you get a sticky coarse texture, stopping every so often to scrape down the sides with a spatula. Transfer the mixture into a bowl.
  4. Repeat the above step with the other half of the chickpea mixture.
  5. Combine the two blended mixtures, while gradually adding the baking powder and chickpea flour. Cover and chill for minimum 30 minutes or until you’re ready to bake them.
  6. Heat the oven to 200C degrees and line a baking tray with baking parchment.
  7. Divide the mixture into 16-18 equal pieces and shape them into patties between your palms.
  8. Place the patties on the prepared baking tray and spray them with a few squirts of oil. Cook the falafels for 20–25 minutes, until golden-brown. Turn them over, lower the oven temperature to 180C and bake for another 10-15 minutes or so.
  9. Serve the falafels at room temperature.