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Baked falafels with sundried tomatoes

Baked falafels are very healthy, ideal for vegans and vegetarians. I make the regularly, jazzing them up with different ingredients each time. These baked Falafels with sundried tomatoes have an Italian twist to them, next time I’ll add some tomato puree to the batter too! Serve as per usual - in flatbread with a crispy salad and condiments of your choice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small onion finely chopped
  • 1 tin chickpeas
  • 2 garlic cloves minced
  • 4-6 sundried tomatoes in oil from jar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp chopped basil leaves
  • 1 tbsp chopped parsley leaves
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 tsp baking powder
  • 2-3 tbsp chickpea flour

Method
 

  1. Drain the chickpeas. Finely chop the onion, garlic and sundried tomatoes.
  2. Put all ingredients (except peas and besan flour) in large bowl and mix well.
  3. Put half of the mixture into a food processor. Pulse, until you get a coarse texture, stopping every so often to scrape down the sides with a spatula.
  4. Transfer the mixture into a mixing bowl and repeat with the other halves of the chickpea mixture.
  5. Transfer the mixture into a mixing bowl and repeat with the other halves of the chickpea mixture.
  6. Cover and chill for minimum 30 minutes.
  7. Heat the oven to 180C degrees and line a baking tray with baking parchment.
  8. Make approx. 16 equal sized balls from the mixture then shape them into patties between your palms.
  9. Place the patties on the prepared baking tray and spray them with a few squirts of oil.
  10. Cook the falafels for 20 minutes or until golden brown. Turn them over, and bake for another 10-minutes or so.
  11. Serve the falafels at room temperature.