RecipesMediterranean
Baked Falafel
Crisp, herby falafel baked instead of deep-fried — a golden, protein-rich bite for wraps, bowls and salads.
Ingredients
- 400g chickpeas, drained
- 1 small onion
- 2 garlic cloves
- Handful of parsley & coriander
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp wholemeal flour
- 1 tbsp olive oil
- Salt & pepper
Method
- 1
Preheat the oven to 200°C (400°F).
- 2
Pulse the chickpeas, onion, garlic, herbs, spices and flour to a coarse mix (don't purée).
- 3
Shape into small patties and place on a lined tray.
- 4
Brush with olive oil and bake 25 minutes, turning once, until golden.
- 5
Serve in wholegrain wraps with salad and yogurt-tahini.
Swaps & variations
- Air-fry at 200°C for 15 minutes
- Add a pinch of chilli
- Serve over a big salad
Storing & freezing
Fridge 3 days; freeze uncooked 2 months.
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