Baked falafel & cauliflower tabbouleh
Make a batch of our easy baked falafel for a tasty, low-calorie lunch option. This simple healthy recipe is perfect for pairing with plenty of salad
Baked falafel
Serves 6
Easy
Prep:
Cook:
These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish
Skip to ingredients
- 3 x 400g cans chickpeasdrained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 red onionquartered
- 3 garlic cloves
- 2 tbsp sesame seeds
- 1½ tsp baking powder
- 2 small packs parsleystalks only
Nutrition: per serving
- kcal263
- fat13g
- saturates2g
- carbs22g
- sugars2g
- fibre8g
- protein10g
- salt0.32g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
step 2
Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
